Baked Chorizo and Potato Tray with Roasted Red Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 35 min Serves 4 Spanish cuisine 400 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baked Chorizo and Potato Tray with Roasted Red Peppers take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Chorizo and Potato Tray with Roasted Red Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby potatoes, halved from drying out.

Can I substitute ingredients in Baked Chorizo and Potato Tray with Roasted Red Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Chorizo and Potato Tray with Roasted Red Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Chorizo and Potato Tray with Roasted Red Peppers?

Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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