Roasted Potatoes with Chorizo and Parmesan

Prep time: 15 minutes | Cook time: 35 minutes | Servings: 4

Introduction

Crispy roasted potatoes with chorizo are a flavorful comfort dish that combines golden, crunchy potatoes with smoky, savory bites of Spanish chorizo and a sprinkle of nutty Parmesan cheese. What makes this recipe special is the harmony of textures—crisp-edged potatoes, juicy spiced chorizo, and a salty Parmesan finish that ties everything together. The dish works as a hearty side or a satisfying main for busy weeknights. Quick tip: soak potato wedges in cold water for 20 minutes to remove excess starch for extra crunch.

Ingredients

• 2 lb baby potatoes, quartered (900 g)
• 3 tbsp olive oil (45 ml)
• 1 tsp smoked paprika (2 g)
• 1 tsp garlic powder (2 g)
• 1/2 tsp crushed red pepper flakes, optional (1 g)
• Salt and freshly ground black pepper, to taste
• 8 oz Spanish chorizo, sliced into coins (225 g)
• 1/2 cup grated Parmesan cheese (50 g)
• 2 tbsp fresh parsley, chopped (8 g)

Step-by-Step Instructions

1. Preheat the oven: Heat to 425°F (220°C). Line a large rimmed baking sheet with parchment for easy cleanup and better browning.
2. Season the potatoes: In a large bowl, toss quartered potatoes with olive oil, smoked paprika, garlic powder, red pepper flakes (if using), salt, and pepper until evenly coated and glossy.
3. Roast for color: Spread potatoes in a single layer. Roast 20 minutes, stirring once halfway, until edges start to crisp and turn golden.
4. Add the chorizo: Scatter sliced chorizo among the potatoes. Roast 12–15 minutes more, until chorizo renders aromatic oils and potatoes are deeply crisp.
5. Finish & serve: Immediately sprinkle Parmesan over the hot tray so it softens and clings. Shower with chopped parsley and adjust salt/pepper to taste. Serve hot.

FAQs

Can I substitute Spanish chorizo with another sausage?

Yes. Smoked kielbasa or Italian sausage works, but Spanish chorizo delivers the signature smoky, lightly spicy flavor and firm texture.

How can I make this recipe vegetarian?

Skip the chorizo and add roasted mushrooms or bell peppers. Keep the same seasoning, then finish with Parmesan and parsley.

Can I make this dish ahead?

Par-roast potatoes 15–20 minutes, cool, and refrigerate. Finish with chorizo just before serving to restore crisp edges.

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