One-Pan Spanish Potatoes with Chorizo – Easy 35-Minute Meal

I remember the first time I made this Spanish potato dish with chorizo. It was a Tuesday, the fridge was nearly empty, and I needed something hearty that didn't require a trip to the store. I grabbed a few potatoes, a link of chorizo, and some pantry staples. Twenty minutes later, my kitchen smelled like a tapas bar in Madrid.

This dish is my go-to when I crave comfort food without the fuss. It's simple enough for a weeknight but impressive enough for company. The potatoes soak up all the smoky, spicy flavors from the chorizo and paprika, creating a satisfying meal that's both rustic and elegant.

Whether you serve it as a main with a simple salad or as a side to grilled meat, this Spanish potato dish delivers big flavor with minimal effort. Let's get cooking!

About the Ingredients

1.5 lbs (680g) Yukon Gold potatoes, cut into 1-inch chunks

Yukon Golds hold their shape well and get creamy inside. You can substitute Russets, but they may break apart more.

8 oz (225g) Spanish chorizo, sliced into 1/4-inch rounds

Spanish chorizo is cured and smoky; if using Mexican chorizo (raw), cook it first and drain excess fat.

1 medium yellow onion, chopped

Yellow onion gives a sweet, mellow base. Use white or red if that's what you have.

3 cloves garlic, minced

Fresh garlic is best; in a pinch, use 1 teaspoon garlic powder.

1 teaspoon smoked paprika

Smoked paprika is essential for that smoky flavor. If you only have sweet paprika, add a pinch of liquid smoke.

1/2 teaspoon ground cumin

Cumin adds warmth. Skip if you don't have it, or use a pinch of chili powder.

1/4 teaspoon red pepper flakes (optional)

For extra heat. Omit or adjust to taste.

1 cup (240ml) chicken broth, low-sodium

Vegetable broth works too. Low-sodium lets you control salt.

1 tablespoon olive oil

Use extra-virgin for better flavor. You can also use the oil rendered from chorizo.

Salt and freshly ground black pepper, to taste

Sea salt or kosher salt preferred. Chorizo is salty, so taste before adding extra.

2 tablespoons fresh parsley, chopped (for garnish)

Optional but brightens the dish. Cilantro also works if you like.

Tips & Tricks

• Cut potatoes into uniform 1-inch chunks so they cook evenly. If they're too big, they'll take longer; too small, they'll get mushy.
• Don't stir too often when browning the potatoes – let them develop a golden crust for the best texture.
• If you're using Mexican chorizo, cook it first and drain the excess fat before adding the potatoes, otherwise the dish can be greasy.

Step-by-Step Instructions

1. Prep the ingredients

Wash and cut potatoes into 1-inch chunks (no need to peel). Slice chorizo into rounds, chop onion, and mince garlic. Have all ingredients ready – this dish moves fast.

2. Brown the chorizo

Heat olive oil in a large skillet over medium heat (350°F / 175°C). Add chorizo slices and cook for 2-3 minutes per side until browned and crispy. Remove with a slotted spoon, leaving the flavorful oil in the pan.

3. Sauté onion and garlic

In the same skillet, add chopped onion and cook over medium heat (350°F / 175°C) for 4-5 minutes until soft and translucent. Add garlic, smoked paprika, cumin, and red pepper flakes (if using). Stir for 30 seconds until fragrant – don't let the garlic burn.

4. Add potatoes and broth

Add the potato chunks to the skillet and toss to coat with the spiced oil. Pour in the chicken broth and bring to a simmer. Reduce heat to medium-low (275°F / 135°C), cover, and cook for 15-20 minutes until potatoes are almost tender.

5. Uncover and crisp

Remove the lid and increase heat to medium-high (400°F / 200°C). Cook for 8-10 minutes, stirring occasionally, until the liquid evaporates and potatoes start to brown and crisp at the edges. The potatoes should be easily pierced with a fork.

6. Combine and season

Return the browned chorizo to the skillet and stir gently to combine. Cook for 2 minutes to reheat the chorizo. Taste and adjust salt and pepper – remember the chorizo is salty.

7. Garnish and serve

Remove from heat and sprinkle with fresh parsley. Serve hot directly from the skillet, or transfer to a serving platter. Enjoy as a main or side dish.

Delicious Variations

Add bell peppers

Sauté sliced red or green bell peppers with the onion for extra color and sweetness.

Make it a one-pot meal

Stir in a handful of baby spinach at the end and let it wilt. Serve with a fried egg on top for a complete dinner.

Switch the protein

Replace chorizo with smoked sausage or even crispy bacon for a different flavor profile.

How to Store Spanish Potato Dish With Chorizo

Frequently Asked Questions

I hope you love this Spanish potato dish as much as my family does. Give it a try this week and let me know how it turns out in the comments below. Small steps count.

Spanish Potato Dish With Chorizo

Tender potatoes, smoky chorizo, and paprika in a one-pan Spanish dish that's ready in 35 minutes.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1.5 lbs (680g) Yukon Gold potatoes, cut into 1-inch chunks
• 8 oz (225g) Spanish chorizo, sliced into 1/4-inch rounds
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup (240ml) chicken broth, low-sodium
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

📋 Instructions

1. 1Prep the ingredients — Wash and cut potatoes into 1-inch chunks (no need to peel). Slice chorizo into rounds, chop onion, and mince garlic. Have all ingredients ready – this dish moves fast.
2. 2Brown the chorizo — Heat olive oil in a large skillet over medium heat (350°F / 175°C). Add chorizo slices and cook for 2-3 minutes per side until browned and crispy. Remove with a slotted spoon, leaving the flavorful oil in the pan.
3. 3Sauté onion and garlic — In the same skillet, add chopped onion and cook over medium heat (350°F / 175°C) for 4-5 minutes until soft and translucent. Add garlic, smoked paprika, cumin, and red pepper flakes (if using). Stir for 30 seconds until fragrant – don't let the garlic burn.
4. 4Add potatoes and broth — Add the potato chunks to the skillet and toss to coat with the spiced oil. Pour in the chicken broth and bring to a simmer. Reduce heat to medium-low (275°F / 135°C), cover, and cook for 15-20 minutes until potatoes are almost tender.
5. 5Uncover and crisp — Remove the lid and increase heat to medium-high (400°F / 200°C). Cook for 8-10 minutes, stirring occasionally, until the liquid evaporates and potatoes start to brown and crisp at the edges. The potatoes should be easily pierced with a fork.
6. 6Combine and season — Return the browned chorizo to the skillet and stir gently to combine. Cook for 2 minutes to reheat the chorizo. Taste and adjust salt and pepper – remember the chorizo is salty.
7. 7Garnish and serve — Remove from heat and sprinkle with fresh parsley. Serve hot directly from the skillet, or transfer to a serving platter. Enjoy as a main or side dish.

👨‍🍳 Chef's Note: For the best texture, use a heavy skillet and resist the urge to stir too often while browning the potatoes.

Servings: 6

Cuisine: Spanish

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Okafor
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.