Crispy Chorizo and Potato Sheet Pan Bake

If you want a simple, flavorful meal that feels like a celebration, this Crispy Chorizo and Potato Sheet Pan Bake is your answer. It combines smoky chorizo, tender baby potatoes, and sweet bell peppers into one easy dish that delivers a satisfying crunch and rich taste. Perfect for game day or any cozy night in, this recipe uses just one pan and a handful of ingredients to create a meal that’s both hearty and fuss-free.

Crispy Chorizo and Potato Sheet Pan Bake with roasted peppers and onions

Why This Sheet Pan Bake Works So Well

This recipe shines because it balances textures and flavors perfectly. The key is giving the thinly sliced baby potatoes a head start in the oven. Roasting them alone for 15 minutes lets them crisp up nicely before adding the softer vegetables and chorizo. The chorizo releases its smoky, spicy oils, which coat the peppers and onions, creating a deliciously savory mix.

Using a sheet pan means everything cooks evenly and you get those crispy edges that make this dish so addictive. Plus, cleanup is a breeze since you only dirty one pan.

Ingredients You’ll Need

• 8 oz chorizo, sliced or crumbled

• 1 lb baby potatoes, thinly sliced

• 2 bell peppers, sliced

• 1 small red onion, sliced

• 2 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Salt and pepper, to taste

  
  

These ingredients are easy to find and affordable, making this recipe accessible for any weeknight or casual gathering.

Step-by-Step Directions

1. Preheat your oven to 425°F and line a sheet pan with parchment paper. This prevents sticking and helps with easy cleanup.

2. Toss the sliced potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure each slice is coated evenly.

3. Roast the potatoes alone for 15 minutes. This step is crucial for getting that crispy texture on the edges.

4. Add the sliced bell peppers, red onion, and chorizo to the pan. Drizzle the remaining olive oil over everything.

5. Roast for another 20 to 25 minutes, tossing halfway through to ensure even cooking and browning.

6. Broil for 3 to 5 minutes at the end to get extra crispiness on the chorizo and potatoes. Watch closely so nothing burns.

7. Finish with fresh toppings like chopped parsley, sliced avocado, or a fried egg for added richness and color.

   
   

Tips for Perfect Results

• Slice potatoes thinly and evenly so they cook at the same rate. Using a mandoline slicer can help with this.

• Don’t skip the initial roasting of potatoes alone. This step is what makes the potatoes crispy instead of soggy.

• Use good quality chorizo for the best flavor. Fresh chorizo with a balance of spices will elevate the dish.

• Customize your veggies. If you want, add mushrooms, zucchini, or cherry tomatoes for variety. Just adjust roasting times accordingly.

• Serve immediately for the best texture. Leftovers can be reheated but won’t be as crispy.

  
  

Serving Suggestions

This sheet pan bake works well as a main dish or a side. Here are some ideas to round out your meal:

• Serve with a simple green salad dressed with lemon vinaigrette for freshness.

• Add a dollop of sour cream or Greek yogurt on the side to balance the smoky heat.

• Pair with crusty bread to soak up the flavorful oils.

• For brunch, top with a fried egg for a rich, satisfying meal.

  
  

Why You’ll Love This Recipe

This Crispy Chorizo and Potato Sheet Pan Bake is a crowd-pleaser because it’s easy to make, packed with flavor, and requires minimal cleanup. The smoky chorizo pairs beautifully with the sweet peppers and tender potatoes, while the roasting process brings out the best textures. It’s a versatile dish that fits any occasion, whether you’re feeding a small group or just treating yourself.