Chorizo and Potatoes

5 from 2 votes

Crispy potatoes and flavorful chorizo come together in this Portuguese recipe for Potatoes with Chorizo! Served with peri peri sauce for extra zing!

Prep Time10

Cook Time45

Total Time55

Course: Appetizer

Cuisine: Portuguese

Keyword: chorizo and potatoes, chorizo potatoes, potatoes and chorizo, recipes with chorizo and potatoes

Servings: servings

Calories: 381kcal

Author: Isabel Laessig

Equipment

Oven
Sheet pan
Blender

Ingredients

7 oz Spanish chorizo
2 lbs Fingerling potatoes
4 Tablespoons Olive oil
1 Tablespoon Garlic powder
1 Tablespoon Paprika
½ teaspoon Chili powder
1 Lemon
2 Green onions sliced

Peri Peri Sauce

2 Tablespoons Vegetable oil
4 cloves Garlic crushed
½ medium Red onion diced
2 Tablespoons Paprika sweet or smoked
2 large Fire roasted red peppers
6-7 Thai red chili peppers seeds removed and finely chopped
¼ cup Sherry vinegar
3 Tablespoons Lemon juice
Lemon zest from one lemon
2 teaspoons Brown sugar
4 teaspoons Oregano
1½ teaspoons Salt
1 teaspoon Pepper

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

For Potatoes with Chorizo:

Preheat the oven to 375°F, and remove the casing from the hard chorizo.
7 oz Spanish chorizo
Slice the chorizo into ¼-inch medallions.
Wash the potatoes well, and slice them into ¼-inch slices.
2 lbs Fingerling potatoes
Mix together the olive oil, garlic powder, paprika, and chili powder in a small bowl.
4 Tablespoons Olive oil, 1 Tablespoon Garlic powder, 1 Tablespoon Paprika, ½ teaspoon Chili powder
Add the chorizo and potatoes into a large mixing bowl, then pour the olive oil seasoning mix over them and toss well to coat.
Spread the potatoes and chorizo out on a lined baking sheet, and bake for 45-50 minutes or until the potatoes are crispy.
Remove from the oven and sprinkle with green onions, a squeeze of lemon juice, lemon slices for garnish, and peri peri sauce on the side for dipping!
1 Lemon, 2 Green onions

For Peri Peri Sauce:

While the potatoes and chorizo are in the oven, add oil to a small saucepan and saute the garlic, onions, and paprika until softened.
2 Tablespoons Vegetable oil, 4 cloves Garlic, ½ medium Red onion, 2 Tablespoons Paprika
Add the sauteed onions and all other ingredients into a blender.
2 large Fire roasted red peppers, 6-7 Thai red chili peppers, ¼ cup Sherry vinegar, 3 Tablespoons Lemon juice, Lemon zest, 2 teaspoons Brown sugar, 4 teaspoons Oregano, 1½ teaspoons Salt, 1 teaspoon Pepper
Blend until smooth, and serve!

Notes

When you're looking for Spanish chorizo at the store, look for Goya brand links or logs. Ground chorizo won't work.
This recipe makes more than enough peri peri sauce, so make sure to save some for later! It's delicious with chicken, pork, beef, or even for dipping roasted vegetables.
For extra flavorful snacking, mix the potatoes and chorizo with the peri peri sauce right after it's all done cooking!
This is an ultra versatile recipe perfect for any occasion. Serve it as a toothpick appetizer, bring it to a potluck, or serve it as a side for dinner!

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