Sheet Pan Chorizo with Spanish-Style Potatoes
sausage releases liquid as it cooks, which affects the texture of the onions
and their ability to brown. If preferred, the onions can be sautéed in a
skillet while the sausage and potatoes roast.
Prep time: 15 minutes
Cook time: 35-40 minutes
1 medium sweet onion, cut into thin wedges
2 T. extra virgin olive oil, divided
1 t. garlic powder, divided
Sea salt & black pepper, to taste
1¼ lbs. chorizo sausage links
20 oz. fingerling potatoes, cut into equal bite-sized pieces
1½ t. smoked paprika
1 T. tomato paste
3 T. fresh parsley, chopped
top oven rack in the center position and pre-heat oven to 425°F. Line a large,
rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
onion, one tablespoon olive oil, and a half teaspoon of garlic powder to a
medium-sized bowl. Season with salt and black pepper, to taste, and toss to
combine. Set aside.
the sausage links onto the prepared baking sheet and spread the seasoned onions
around them in a single layer without overcrowding. Set aside.
the potatoes to the same bowl used for the onions and drizzle with the remaining
olive oil. Add the smoked paprika, tomato paste, and the remaining garlic
powder. Season with salt and black pepper, to taste, and toss to combine.
the seasoned potatoes onto the same baking sheet, making sure all ingredients
are spread into a single layer without overcrowding. Place baking sheet into
the preheated oven for 35-40 minutes, turning the sausage, onions, and
potatoes after 15 minutes. The potatoes should be fork-tender when done.
the sheet pan from the oven and transfer the roasted potatoes to a medium-sized
bowl. Toss with fresh parsley to combine. Slice the sausage and serve
immediately along with the roasted onions and Spanish-style potatoes. Enjoy!