Sheet Pan Spanish Chorizo and Potato Roast

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

A hearty sheet pan roast featuring spicy Spanish chorizo and golden potatoes, infused with smoky paprika and garlic for bold flavor. This spanish-inspired sheet pan ready in about 50 minutes pairs Spanish chorizo, Yukon gold potatoes, red bell pepper 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: 15 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 and line a large sheet pan with parchment paper.
  2. Step 2: In a large bowl, toss 1.5 lbs Yukon gold potatoes cut into 1-inch cubes, 1 large sliced red bell pepper, and 8 oz sliced Spanish chorizo with 3 tbsp olive oil, 2 tsp smoked paprika, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  3. Step 3: Spread the mixture in a single layer on the prepared sheet pan and roast for 30-35 minutes, stirring halfway through, until potatoes are golden and tender and chorizo is crisp.
  4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the top before serving for a fresh finish.

Frequently asked questions

How long does Sheet Pan Spanish Chorizo and Potato Roast take to make?

Total time is about 50 minutes (15 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 Spanish Chorizo and Potato Roast?

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 Spanish Chorizo and Potato Roast?

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 Spanish Chorizo and Potato Roast 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 Spanish Chorizo and Potato Roast?

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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