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 a issue of Cooking Light. They immediately caught my eye as I was flipping though 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.
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 out 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.
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!
Spanish-Style Potatoes with Chorizo
- 1 pound small 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.
I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.