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Peel and evenly cut the potatoes. Boil in salted water for 20–30 minutes, or until soft.
For the torrezno, make sure it's a cured and air-dried piece—that's what makes the skin puff. Start skin-side down in a pan with a little oil, cooking low and slow for 30–40 mins. Then take it out, heat more oil, and fry again briefly until the skin puffs like a dream. Don't overdo it or it'll dry out inside.
Slice and sauté the chorizo for 5 minutes, then add the torrezno to release some of that beautiful fat. Set both aside and use that same fat to gently fry the sliced garlic. After 5 minutes, add the smoked paprika, then immediately the potatoes.
Mash everything directly in the pan until smooth and silky. Add a splash of the potato water if needed.
Top with your crispy torrezno and spicy chorizo. Serve with pride and be ready for a fat siesta 🫡