My mom’s go-to potato was baked, easy as can be and the same every time. I like to toss chunks of potato with oil, salt and pepper, and roast them until they are crusty and brown.

They can be combined with spices and aromatics to create more complex dishes. Complex doesn’t mean difficult: Here, sweet potatoes and fresh chorizo bring flavor, color and complexity with very little effort.

The key here is to buy flavorful, fresh chorizo.

Also, when you’re peeling the sweet potatoes, peel all the way down to the bright orange flesh, removing any lighter-colored flesh closest to the skin; it will discolor as the potato cooks.

ROASTED RUSSET AND SWEET POTATO HASH WITH CHORIZO

5 or 6 servings (makes a scant 4 cups)

1 pound russet or baking potatoes, peeled and cut into 3/4-inch cubes

1 pound sweet potatoes, peeled and cut into 3/4-inch cubes

1 1/2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

3 1/2 ounces fresh chorizo (casings removed), pinched into small pieces no larger than 1/2-inch

6 ounces sweet onion, cut into 1/2-inch pieces

Preheat the oven to 375 degrees.

Combine the potatoes and oil in a nonstick roasting pan large enough to accommodate the pieces in a single layer.

Season lightly with salt and pepper, and toss to make sure the potatoes are evenly coated. Roast for 20 minutes.

Add the chorizo and onion to the pan; use a spatula to turn the potato pieces over and distribute the onion chunks.

Roast for 20 to 30 minutes, turning the potatoes over every 10 minutes, until the potatoes and onions are tender when pierced with a fork.

Nutrition per serving (based on 6): 240 calories, 7 g protein, 30 g carbohydrates, 10 g fat, 3 g saturated fat, 15 mg cholesterol, 270 mg sodium, 3 g dietary fiber, 8 g sugar.

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