This easy sheet pan dinner features tender potatoes, smokey chorizo, and roast broccoli seasoned with paprika, oregano, and parsley. It’s my go-to weeknight dinner these days because it’s so good!
These Spanish-style potatoes with chorizo and broccoli are one of the best things I’ve eaten lately.
The potatoes are crisp on the cut edges but buttery and smooth inside. The broccoli takes on the flavors of the chorizo and is just about as delicious as broccoli can be. Chorizo is, well, chorizo (love.) Briny olives add a bright pop of flavor that cuts through the earthy paprika.
And, possibly best of all, it only takes about a half hour start to finish.
This recipe is adapted from one I found for Spanish-style potatoes in an issue of Cooking Light. They immediately caught my eye as I was flipping through the pages and I knew I wanted to make them. I also knew that they needed chorizo. The original recipe is a side dish; mine is a full-fledged sheet pan dinner. I’m not entirely sure why the folk at Cooking Light didn’t take it that extra step – they should have.
What kind of chorizo should I use?
To keep this recipe for Spanish-style potatoes with chorizo Whole 30 compliant (or paleo, if you include white potatoes) be sure to look for chorizo that doesn’t have added sugar in the ingredients. It should be pretty easy to find at most grocery stores (the first one I picked up at our neighborhood market fit the bill perfectly).
Look for smoked chorizo for this recipe, not fresh chorizo which has a different flavor all together – the package should indicate that the sausage is fully cooked.
How about the potatoes?
To keep this sheet pan meal cooking quickly, you’ll want to use very small potatoes, no larger than 2-3 inches in diameter. I love buying bags of baby potatoes for this recipe.
Steamables potatoes are easy to find and are a perfect size! I just cut the bag open and use the potatoes as is (don’t microwave them!)
What are the best olives for this recipe?
Don’t skip the olives at the end – they really make the recipe special and keep the other flavors from seeming too heavy and muddled. I used Spanish manzanilla olives, which I stirred in at the end. Look for a version with the pits removed, and skip the pimiento stuffing. For the best quality and price, I usually skip the aisle and head straight for the olive bar so I can just buy the amount that I need. If you don’t like olives, capers would have the same effect and can be swapped in (I’d use about 2 tablespoons.)
If you have extra paprika, use it up in this recipe for Hungarian goulash soup!
- 1 pound baby red potatoes, halved
- 1 head broccoli, cut into florets (about 4 cups)
- 1 pound smoked chorizo, cut into rounds
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 3 tablespoons chopped green olives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- Heat your oven to 400ºF.
- In a mixing bowl, combine the potatoes, broccoli, oil, and paprika. Mix well, then pour onto a sheet pan in a single layer. Scatter the chorizo over the potatoes.
- Bake 20-30 minutes, or until the potatoes are tender, stirring halfway through. Remove from the oven and stir in the olives, parsley, and oregano. Season to taste with salt and pepper.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 468Total Fat 35gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 21gCholesterol 67mgSodium 1057mgCarbohydrates 18gFiber 2gSugar 1gProtein 20g