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The combination of sausage and potatoes is classic.
This dish uses chorizo and other seasonings for a Spanish influenced approach.
Making Chorizo with Spanish-Style Potatoes
While I have made similar dishes in a skillet on the stove, I like the ease of prepping and letting the oven do the cooking for me.
And the seasonings in the dish are always in my cupboard.
Chorizo with Spanish-Style Potatoes
Chorizo sausage and a variety of seasonings combine to create this comforting dish made on a sheet pan.
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
- Preheat the oven to 425°F with the top oven rack
in the center position - Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
In a medium-sized bowl, add onion, one tablespoon olive oil, and a half teaspoon of garlic powder. 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. - In the same bowl used for the onions, place the potatoes 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!
Notes
The 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.
Is this a dish that could become a new staple in your kitchen?
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