Roasted Potatoes with Chorizo
Crispy roasted potatoes tossed with spicy chorizo and fresh chilies, a simple one-pan dish that's perfect as a hearty side or a light main.
- Total time
- 50 min
- Servings
- 4
- Calories
- 420
- Protein
- 14g
Ingredients
- 2 lb potatoes
- 8 oz chorizo
- 2 red chili peppers
- 2 green chili peppers
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup fresh parsley
Instructions
- 1
Preheat your oven to 425°F. Cut the 2 lb potatoes into 1-inch cubes and place them in a large bowl.
- 2
Add 2 tbsp of the olive oil, 1 tsp salt, and 0.5 tsp black pepper to the potatoes. Toss well to coat evenly.
- 3
Spread the potatoes in a single layer on a baking sheet. Roast for 25 minutes, until they start to brown and crisp on the edges.
- 4
While the potatoes roast, slice the 8 oz chorizo into 1/4-inch rounds and chop the 2 red and 2 green chili peppers (remove seeds for less heat).
- 5
After 25 minutes, remove the baking sheet and scatter the chorizo and chilies over the potatoes. Drizzle with the remaining 1 tbsp olive oil.
- 6
Return to the oven and roast for another 15 minutes, until the chorizo is browned and the potatoes are fork-tender and crispy.
- 7
Remove from the oven and toss with the 0.25 cup chopped fresh parsley. Serve hot, with extra chili on the side if you like.
Tools you’ll need
- Baking sheet
- Large bowl
- Chef's knife
- Cutting board
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