Spanish-Inspired Smoky Paprika and Chorizo Sheet Pan Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted baby potatoes and spicy chorizo slices infused with smoky paprika and garlic, roasted together on a sheet pan for a hearty, flavorful side. This spanish-inspired sheet pan ready in about 45 minutes pairs halved baby potatoes, smoked paprika, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss 1.5 lbs halved baby potatoes 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.
  2. Step 2: Spread the seasoned potatoes on a large rimmed sheet pan in a single layer. Roast for 20 minutes.
  3. Step 3: Remove the pan from the oven and scatter 6 oz sliced Spanish chorizo over the potatoes. Return to the oven and roast for an additional 15 minutes, stirring halfway through, until potatoes are golden brown and tender and chorizo is crispy.
  4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the top before serving warm as a smoky, savory side dish.

Equipment for this recipe

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Frequently asked questions

How long does Spanish-Inspired Smoky Paprika and Chorizo Sheet Pan Potatoes 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 Spanish-Inspired Smoky Paprika and Chorizo Sheet Pan Potatoes?

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 halved baby potatoes from drying out.

Can I substitute ingredients in Spanish-Inspired Smoky Paprika and Chorizo Sheet Pan Potatoes?

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 Spanish-Inspired Smoky Paprika and Chorizo Sheet Pan Potatoes 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 Spanish-Inspired Smoky Paprika and Chorizo Sheet Pan Potatoes?

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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