This quick and easy recipe is great for a weeknight meal. Not only is this sheet pan Spanish-style potato and chorizo recipe full of flavor it is also simple to throw together and pack for lunches!
The sausage releases liquid as it cooks and changes the texture of the onions and their ability to brown. If you are picky with the texture of your onions you may prefer to sautee them while the sausage and potatoes roast.
Sheet Pan Spanish-Style Potatoes with Chorizo Recipe
Sheet Pan Potatoes with Chorizo 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. chorizo sausage links
- 20 oz. fingerling potatoes, cut into equal bite-sized pieces
- 1½ t. smoked paprika
- 1 T. tomato paste
- 3 T. fresh parsley, chopped
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Large Sheet Pan, I use a commercial-sized sheet pan, I find the larger surface allows room to spread everything out and for an even bake.
- Silicone Liner, this is one of my favorite kitchen tools because you can use it over and over again (after washing) and it evenly bakes whatever you have on the sheet pan. Or parchment paper works great too.
Sheet Pan Potatoes with Chorizo Directions:
- Place oven rack in the center position and pre-heat 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.
- Place the sausage links onto the prepared baking sheet and spread the seasoned onions around them in a single layer without overcrowding. Set aside.
- Place the potatoes to 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 potatoes should be fork-tender when done.
- Remove the sheet pan from the oven and transfer the roasted potatoes to a medium-sized bowl. Toss with fresh parsley to combine. Slice the sausage and serve immediately along with the roasted onions and Spanish-style potatoes. Enjoy!
I like to purchase my chorizo at Costco because the price is great and you can easily break up the packages into meal-sized portions that are ready to grab and cook. If you're enjoying this sheet pan meal check out our sheet pan roasted chicken and potatoes recipe.
I hope you like this quick and easy potatoes and chorizo recipe as much as we do!
Sheet Pan Potatoes with Chorizo
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. chorizo sausage links
- 20 oz. fingerling potatoes cut into equal bite-sized pieces
- 1½ t. smoked paprika
- 1 T. tomato paste
- 3 T. fresh parsley chopped
Instructions
- Place oven rack in the center position and pre-heat 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.
- Place the sausage links onto the prepared baking sheet and spread the seasoned onions around them in a single layer without overcrowding. Set aside.
- Place the potatoes to 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 potatoes should be fork-tender when done.
- Remove the sheet pan from the oven and transfer the roasted potatoes to a medium-sized bowl. Toss with fresh parsley to combine. Slice the sausage and serve immediately along with the roasted onions and Spanish-style potatoes. Enjoy!
