Baked Chorizo and Potato Tray with Roasted Red Peppers

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rustic Spanish-inspired tray bake featuring spicy chorizo, tender potatoes, and sweet roasted red peppers, perfect for a hearty meal. This Spanish recipe, ready in about 45 minutes, pairs baby potatoes, halved, roasted red peppers, sliced, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz Spanish chorizo, sliced into 1/4-inch rounds
• 1 lb baby potatoes, halved
• 1 cup roasted red peppers, sliced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb halved baby potatoes with 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves until evenly coated.
2. Step 2: Spread the potatoes on a large rimmed baking sheet in a single layer and roast for 20 minutes.
3. Step 3: Remove the baking sheet, add 8 oz sliced Spanish chorizo and 1 cup sliced roasted red peppers evenly over the potatoes, and toss gently.
4. Step 4: Return the tray to the oven and bake for an additional 15 minutes, stirring halfway through, until potatoes are tender and chorizo is crisp at the edges.
5. Step 5: Serve warm, spooning any rendered chorizo oil over the dish for extra flavor.