Roasted Potatoes with Chorizo and Thyme
This easy sheet pan recipe will elevate your roast potatoes to the next level. Roasted potatoes with chorizo and thyme are easy to prepare, and loaded with smoky flavor from the Spanish smoked paprika. Best of all, this recipe can be prepared in one sheet pan or baking tray and is ready in under 1 hour.Â
This recipe is ideal as a side dish, served alongside your favorite main meal, or it also works as a tasty tapas recipe. I love to serve it with plenty of fresh bread as the paprika-infused oil deserves a hearty mop-up!Â
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Serving:
Tapas or side for 6
Ready in:
Under 1 hour
Skill level:
Easy
Serve with:
Fresh bread or a main
Watch step-by-step recipe video
If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes to delicious main meals, to incredible Spanish dessert options too.
How to Make Roasted Potatoes with Chorizo and Thyme
- Prep time: 5 minutes
- Cook time: 45 minutes
- Ready in: 50 minutes
Ingredients
- 14 oz. (400g) raw Spanish chorizo sausage
- 17 oz. (500g) potatoes
- 1 large white onion
- 3-4 tablespoons of extra virgin olive oil
- 1 tablespoon of dried thymeÂ
- 1 teaspoon of smoked paprika
- ½ teaspoon of white pepper
- ½ teaspoon of garlic powder
Equipment needed
- Oven
- Large baking tray
- Cutting board
- Sharp knife
Method
- Preheat oven to 180°C/350°F.
- Dice potatoes into 1-inch (2.5cm) pieces and add to the baking tray.
- Cut the onion in half and then into wedges, sprinkle the onion around the potatoes.
- Add spices and drizzle with olive oil.Â
- Bake for 30 minutes.Â
- Meanwhile, cut the raw chorizo into 1-inch (2.5cm) pieces. Add the chorizo around the pan and return to the oven for 15 minutes.
Serving Suggestions
Like I said, I often make these potatoes and just mop it up with bread. But, it also works great as a side dish with:
Cooking Notes and Ingredients
What Chorizo to Use
Use fresh raw Spanish chorizo sausage for this recipe. It will be soft and requires cooking before eating. Once this type of chorizo sausage is cooked in the oven, it releases lots of delicious paprika-infused oil into the pan which is soaked up by the potatoes.Â
You’ll usually find raw chorizo sausages in the cold meat section of a supermarket. Alternatively, speak to your local butcher or any specialty Spanish food store for sourcing good quality raw chorizo.Â
You can read more about the different types of Spanish chorizo in this article: Types of Spanish Chorizo (Flavors, Recipes, and Traditions)
Paprika
Use Spanish smoked paprika for a delicious smoky flavor. The most popular smoked paprika in Spain is from La Vera which is still made traditionally by drying out the peppers over a fire of oak, giving it a distinctive flavor. The dried peppers are then ground into a fine powder and packaged.Â
Want to discover more about the different types of paprika used in Spain? Check out our guide: Your Guide to Hot Paprika, Smoked Paprika and Sweet Paprika
Is This Recipe Spicy?
No, this recipe is not overly spicy, although there is a little warmth from the smoked paprika that is used. If you prefer a less spicy version, use sweet paprika, and if you want to heat things up, add some cayenne pepper or chili flakes.Â
Potatoes for Roasting
Russet or Yukon Golds are considered two of the best types of potato for roasting. Russets tend to be slightly more crispy once roasted, whereas Yukon golds have a softer, more fluffy center once roasted. Either variety of potato will work well, as do red potatoes. Â
There’s no need to peel your potatoes before roasting them. Just be sure to give your spuds a good scrub under some fresh water to remove any of the grit or dirt. For best results, dice them into 1-inch (2.5cm) pieces.Â
Nutrition Facts
|
Servings: 6 |
|
|
Amount per serving |
 |
|
Calories |
356 |
|
% Daily Value* |
|
|
Total Fat 25.7g |
33% |
|
Saturated Fat 7g |
35% |
|
Cholesterol 55mg |
18% |
|
Sodium 494mg |
21% |
|
Total Carbohydrate 17.2g |
6% |
|
Dietary Fiber 3.1g |
11% |
|
Total Sugars 2.2g |
 |
|
Protein 14.6g |
 |
|
Vitamin D 0mcg |
0% |
|
Calcium 37mg |
3% |
|
Iron 2mg |
13% |
|
Potassium 608mg |
13% |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
|
More Potato Recipes to Try
-
- Spanish-style baked chicken thighs with potatoes (healthy, one-pot meal)
- Mediterranean baked sweet potatoes (easy and healthy main)
- Huevos estrellados (eggs, potatoes, and ham tapas or breakfast)
- Patatas a lo pobre (poor man’s potatoes – vegan roasted potatoes)
- Spicy patatas bravas (vegan tapas recipe)
Roasted Potatoes with Chorizo and Thyme
Equipment
- Oven
- Large baking tray
- Cutting board
- Sharp knife
Ingredients
- 14 oz. 400g raw chorizo sausage
- 17 oz. 500g potatoes
- 1 large white onion
- 3-4 tablespoons of extra virgin olive oil
- 1 tablespoon of dried thyme
- 1 teaspoon of smoked paprika
- ½ teaspoon of white pepper
- ½ teaspoon of garlic powder
Instructions
- Preheat oven to 180°C/350°F.
- Dice potatoes into 1-inch (2.5cm) pieces and add to the baking tray.17 oz. 500g potatoes
- Cut the onion in half and then into wedges, sprinkle the onion around the potatoes.1 large white onion
- Add spices and drizzle with olive oil.3-4 tablespoons of extra virgin olive oil, 1 tablespoon of dried thyme, 1 teaspoon of smoked paprika, ½ teaspoon of white pepper, ½ teaspoon of garlic powder
- Bake for 30 minutes.
- Meanwhile, cut the raw chorizo into 1-inch (2.5cm) pieces. Add the chorizo around the pan and return to the oven for 15 minutes.14 oz. 400g raw chorizo sausage
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