Sheet Pan Spanish Style Potatoes with Chorizo (Whole 30)

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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! Sheet Pan Spanish Style Potatoes with Chorizo (Whole 30)

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.
Sheet Pan Spanish Style Potatoes with Chorizo (Whole 30)

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!

Sheet Pan Spanish Style Potatoes with Chorizo (Whole 30)

Sheet Pan Spanish Style Potatoes with Chorizo (Whole 30)

Sheet Pan Spanish Style Potatoes with Chorizo

3.68 from 103 votes
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Course: Healthy One Pan Recipes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 468kcal


  • 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 Facts
Sheet Pan Spanish Style Potatoes with Chorizo
Amount Per Serving (1 g)
Calories 468 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 12g75%
Polyunsaturated Fat 21g
Cholesterol 67mg22%
Sodium 1057mg46%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 1g1%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!

Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...


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8 thoughts on “Sheet Pan Spanish Style Potatoes with Chorizo (Whole 30)”

  1. So yeah cooked 30 minutes and the potatoes aren’t nearly cooked. Might want to dial in what’s considered “small potatoes” , maybe fingerlings would do the job Maybe.

    • Thanks for pointing this out. I just updated the post to clarify that I use baby potatoes. The “Steamables” brand works perfectly! (You don’t need to steam them first, just cut open the bag and use the potatoes like normal!)

  2. My family loved this recipe. The only thing I added was a sprinkle of sea salt over the top. Defiantly adding to my healthy recipes

  3. 5 stars
    The only thing I recommend is cooking the potatoes a bit before putting them in, because the chorizo and broccoli was over cooked.


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