Sheet Pan Smoky Chorizo and Potato Bake

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

A robust sheet pan meal featuring smoky Spanish chorizo and crispy roasted potatoes tossed with vibrant paprika and garlic for a flavorful dinner. This spanish-inspired sheet pan ready in about 45 minutes pairs Spanish chorizo, baby potatoes, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 450 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 1.5 lbs halved baby potatoes with 3 tbsp olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the seasoned potatoes in a single layer on a large rimmed baking sheet. Roast for 20 minutes until edges start to crisp.
  3. Step 3: Remove the pan from the oven and scatter 12 oz sliced Spanish chorizo over the potatoes. Return to the oven and roast for an additional 15 minutes until potatoes are tender and chorizo is sizzling and slightly crisp.
  4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the top for a fresh finish. Serve hot directly from the pan.

Frequently asked questions

How long does Sheet Pan Smoky Chorizo and Potato Bake 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 Sheet Pan Smoky Chorizo and Potato Bake?

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 spanish chorizo from drying out.

Can I substitute ingredients in Sheet Pan Smoky Chorizo and Potato Bake?

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 Sheet Pan Smoky Chorizo and Potato Bake 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 Sheet Pan Smoky Chorizo and Potato Bake?

Spanish sheet pan 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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