Wash the Yukon Gold potatoes and dice them into even half-inch cubes. Keep the skin on if desired.

Pat the diced potatoes dry with a towel to avoid steaming during cooking.

Heat the olive oil in a large skillet over medium-high heat until it shimmers.

Add the diced potatoes in a single layer and cook without stirring for two to three minutes at a time for about twelve to fifteen minutes until they brown.

Once golden-brown, scoop the potatoes out and set them aside.

In the same skillet, add the chorizo and break it apart while cooking for about six to eight minutes until browned and crisp.

Add chopped onion into the rendered chorizo fat and cook for three minutes until softened.

Add garlic and jalapeño, cooking for one more minute.

Return the crispy potatoes to the skillet with the chorizo mixture, add smoked paprika and cumin, and season with salt and pepper.

Stir gently for two to three minutes to combine flavors.

Remove from heat and scatter fresh cilantro over the top.

Serve hot with lime wedges to squeeze over the dish.