Spanish Roasted Potatoes with Chorizo and Onion Recipe
A tray full of golden potatoes, chunks of chorizo and soft, sweet onion scented with paprika – this is the essence of a lazy Spanish oven-baked dinner. The dish is a bit like a Polish potato casserole, but with a distinct smoky sausage aroma. Perfect when you want to feed a few hungry people without standing over the stove.
This dish combines the comfort of a classic potato bake with the bold, smoky flavor of Spanish chorizo. Everything roasts together on one tray, so you get crispy edges, soft centers and a rich, paprika-scented aroma with almost no effort.
Chef's tips
Use waxy or all-purpose potatoes so they hold their shape while baking and develop nicely crisp edges. Don’t overcrowd the tray: if the vegetables are piled up too high, they will steam instead of roasting. If your oven browns unevenly, rotate the tray halfway through baking along with stirring the potatoes.
How to serve
Serve as a complete meal with a fresh green salad, or as a hearty side dish to grilled meats or roasted chicken. It also works well as a tapas-style sharing plate alongside olives, marinated peppers and crusty bread.
Ingredients
- potatoes - 800 g
- chorizo - 200 g
- onion - 2 pieces
- bell pepper - 1 piece
- garlic - 3 cloves
- olive oil - 3 tablespoons
- sweet paprika - 1 teaspoon
- rosemary - 1 tablespoon
- salt - 0.5 teaspoons
- black pepper - 0.5 teaspoons
- parsley fresh, chopped - 2 tablespoons
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a large baking tray with baking paper or lightly grease it with oil.
- Peel the potatoes and cut them into fairly thick half-slices or 2 cm cubes. Slice the onion into thin wedges, and cut the bell pepper into strips. Finely chop the garlic.
- Slice the chorizo into rounds about 0.5 cm thick.
- In a large bowl, mix the potatoes, onion, bell pepper, garlic, olive oil, sweet or smoked paprika, chopped rosemary, salt and pepper. Toss with your hands until all the vegetables are evenly coated with the seasonings.
- Transfer the vegetables to the baking tray, spreading them out in an even layer. Scatter the chorizo slices over the top.
- Place the tray in the preheated oven and bake for 40–45 minutes, until the potatoes are soft inside and well browned around the edges. Halfway through baking, gently stir everything with a spatula.
- After removing from the oven, sprinkle the dish with chopped parsley. Let it rest for 5 minutes, then serve hot straight from the tray or transfer to a serving platter.
Storage
No storage information available for this dish.
I like to leave some potato skins on for extra texture and flavor, and I often add a pinch of chili flakes for a gentle kick. This is one of those recipes that feels special but is easy enough for a busy weeknight.
