Sheet Pan Recipe: Chorizo with Spanish-Style Potatoes

Enjoy a taste of Spain with this Chorizo with Spanish-Style Potatoes recipe! 

As you all know, I’m a huge fan of sheet pan recipes. I love trying and sharing different and easy-to-make recipes with my readers.

This week, I’m sharing a sheet pan recipe that is popular in Spanish cuisine, Chorizo with Spanish-Style Potatoes. This hearty meal is a perfect weeknight dinner, main course, or side dish for any occasion. As an Amazon Associate, I earn from qualifying purchases.

Fun facts:

• This recipe is also known as Patatas a la riojana or Rioja-Style Potatoes.
• This hearty meal is one of the signature dishes in La Rioja, a wine-growing region in Spain. You can use potato slices for this, but Spanish cooks prefer to break the Riojan potatoes by hand so it releases more starch.
• Some traditional ingredients may include red bell pepper, bay leaves, and mushrooms.
• Also known as Papas con Chorizo in Mexico.

Tip: The Chorizo sausage releases liquid as it cooks, which affects the texture of the onions and their ability to brown. If preferred, the onions can be sautéed in a skillet while the sausage and potatoes roast.

Prep time: 15 minutes
Cook time: 35-40 minutes
Serves: 4

Chorizo with Spanish-Style Potatoes Ingredients

• 1 medium sweet onion, cut into thin wedges
• 2 T. extra virgin olive oil, divided
• 1 t. garlic powder, divided
• Sea salt & black pepper, to taste
• 1¼ lbs. Spanish chorizo sausage links
• 20 oz. fingerling potatoes, cut into equal bite-sized pieces
• 1½ t. smoked paprika (also known as Spanish paprika or Pimenton)
• 1 T. tomato paste
• 3 T. fresh parsley, chopped

Supplies:

Large Rimmed Baking Sheet

Parchment Paper or a Silpat™ Baking Mat

Cutting Board

Directions

Sheet Pan Recipe: Chorizo with Spanish-Style Potatoes

Lori

Enjoy a taste of Spain with this Chorizo with Spanish-Style Potatoes recipe,

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Main Course, Side Dish

Cuisine American

Servings 4

Ingredients

  

• 1 medium sweet onion , cut into thin wedges
• 2 T. extra virgin olive oil , divided
• 1 t. garlic powder , divided
• Sea salt & black pepper (to taste)
• 1¼ lbs. Spanish chorizo sausage links
• 20 oz. fingerling potatoes , cut into equal bite-sized pieces
• 1½ t. smoked paprika (also known as Spanish paprika or Pimenton)
• 1 T. tomato paste
• 3 T. fresh parsley . chopped

Instructions

 

• Place the top oven rack in the center position and preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
• Add onion, one tablespoon olive oil, and a half teaspoon of garlic powder to a medium-sized bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside.
• After slicing the sausage links on a cutting board, place them onto the prepared baking sheet and spread the seasoned onions around them in a single layer without overcrowding. Set aside.
• Place the potatoes into the same bowl used for the onions and drizzle with the remaining olive oil.
• Add the smoked paprika, tomato paste, and the remaining garlic powder.
• Season with salt and black pepper, to taste, and toss to combine.
• Arrange the seasoned potatoes onto the same baking sheet, making sure all ingredients are spread into a single layer without overcrowding. Place the baking sheet into the preheated oven for 35-40 minutes, turning the sausage, onions, and potatoes after 15 minutes. The tender potatoes should be able to be easily pierced with a fork when done.
• Remove the sheet pan from the oven and transfer the roasted tender potatoes to a medium-sized bowl. Toss with fresh parsley to combine.
• Slice the sausage and serve immediately along with the roasted onions, Spanish-style potatoes and your favorite red or white wine. Enjoy!

Keyword Dinner

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