Preparing a full meal in a single pan saves both time and energy. Our sheet pan chorizo with Spanish-style potatoes fits into this category nicely. Smoky chorizo sausage lends itself well to this type of cooking and can be tailored to your tastes by choosing either spicy or sweet varieties. Not a fan or chorizo? Switch over to another smoked sausage, such as kielbasa, for an equally delicious sheet pan dinner. Onions and potatoes are coated in their own seasonings and round out the meal. Serve everything together, or go picnic style and load the sausage and onions into soft buns with the potatoes on the side. Enjoy!
Tips for Making Sheet Pan Chorizo and Potatoes
- The juices released from the sausages while cooking will prevent the onions from browning. If you prefer nicely caramelized onions, saute them separately in a skillet while the sausages and potatoes are roasting.
- For a large gathering, double the recipe and use two sheet pans. Rotate them between racks halfway through cooking.
- Reusable Silpat-type silicone sheet pan mats help keep cleanup easy and are also great for baking. Here is a link to the mats I use from Amazon.
Ingredient for Sheet Pan Sausage and Potatoes
1 medium sweet onion, cut into thin wedges
2 T. extra virgin olive oil, divided
1 t. garlic powder, divided
1 1/2 lbs. Sweet or spicy chorizo sausage links (can substitute with kielbasa)
1 1/2 lbs. fingerling or Yukon Gold potatoes, cut into bite-sized pieces
1½ t. smoked paprika
1 T. tomato paste
3 T. fresh parsley, chopped
How to Make Sheet Pan Chorizo and Potatoes
- Place top oven rack in the center position and preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized bowl, add onion, one tablespoon olive oil, and a half teaspoon of garlic powder. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Place the sausage links onto the prepared baking sheet and spread the seasoned onions around them in a single layer without overcrowding. Set aside.
- In the now empty bowl, add the smoked paprika, tomato paste, and the remaining garlic powder and remaining olive oil and mix to combine. Add the potatoes, season with salt and pepper to taste, and toss to coat.
- Arrange 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.
- Remove the sheet pan from oven and sprinkle with fresh parsley. Slice the sausage, if desired, and serve immediately along with the roasted onions and Spanish-style potatoes. Enjoy!
Sheet Pan Chorizo with Spanish-Style Potatoes
Sheet Pan Chorizo with Spanish-Style Potatoes
Ingredients
- 1 medium sweet onion, cut into thin wedges
- 2 T. extra virgin olive oil, divided
- 1 t. garlic powder, divided
- 1 1/2 lbs. Sweet or spicy chorizo sausage links (can substitute with kielbasa)
- 1 1/2 lbs. fingerling or Yukon Gold potatoes, cut into bite-sized pieces
- 1½ t. smoked paprika
- 1 T. tomato paste
- 3 T. fresh parsley, chopped
Instructions
1. Place top oven rack in the center position and preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
2. In a medium-sized bowl, add onion, one tablespoon olive oil, and a half teaspoon of garlic powder. Season with salt and black pepper, to taste, and toss to combine. Set aside.
3. Place the sausage links onto the prepared baking sheet and spread the seasoned onions around them in a single layer without overcrowding. Set aside.
4. In the now empty bowl, add the smoked paprika, tomato paste, and the remaining garlic powder and remaining olive oil and mix to combine. Add the potatoes, season with salt and pepper to taste, and toss to coat.
5. Arrange 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.
6. Remove the sheet pan from oven and sprinkle with fresh parsley. Slice the sausage, if desired, and serve immediately along with the roasted onions and Spanish-style potatoes. Enjoy!
