Chouriço and Potatoes in One Pan | A Simple Dinner Recipe
Why You Will Love This Recipe
Get ready to savor a taste of Portugal with this one-pan roasted chouriço and potatoes! It’s smoky, crispy, and packed with flavor, perfect for those busy weeknights. With just a few simple ingredients, you'll whip up a hearty meal that’s sure to impress. Dive into this delicious baked sausage and potato combo that brings comfort and spice to your table!
Tips for Success
• When slicing the chouriço, cut it into thick slices (about 1/2 inch) to ensure it retains its juiciness during cooking. Thinner slices may dry out and lose flavor.
• For crispy potatoes, parboil them in salted water for about 10 minutes before roasting. This softens the insides and helps achieve a crispy exterior when roasted with olive oil and spices.
• Avoid overcrowding the pan when cooking; ensure the potatoes and chouriço have enough space to roast evenly. If necessary, use two pans or cook in batches to achieve a nice golden-brown color.
Frequently Asked Questions
Can I substitute Portuguese chouriço with another type of sausage?
Yes, you can substitute Portuguese chouriço with other types of sausage such as Spanish chorizo, Italian sausage, or even chicken sausage. Just ensure that the replacement sausage has a similar flavor profile to achieve a satisfying result.
How do I store leftovers from this chouriço and potatoes in one pan | a simple dinner recipe?
Store any leftovers in an airtight container in the refrigerator. They can typically be kept for up to 3-4 days. Reheat in the oven or microwave until warmed through, stirring occasionally to ensure even heating.
What should I do if my potatoes are not cooking through in the oven?
If your potatoes are not cooking through, it may help to cut them into smaller pieces to increase cooking speed or to increase the oven temperature slightly. Additionally, ensure you are tossing them well during roasting to promote even cooking and browning.
Recommended Drink Pairings
- Vinho Verde: This light and refreshing Portuguese wine complements the spices in the dish.
- Chardonnay: A medium-bodied Chardonnay offers a nice balance to the richness of the chouriço.
- Sparkling Water: The bubbles cleanse the palate between bites, enhancing the overall experience.
- Black Tea: A strong black tea provides a robust flavor that pairs well with the hearty ingredients.
- Ginger Ale: The sweetness and spice of ginger ale contrast nicely with the savory elements of the dish.
Ingredients
Equipment:
Directions
- Preheat the oven to 375°F (190°C).
- Slice the sausages into 1-inch (2.5 cm) pieces and set aside.
- Peel the potatoes and cut them into quarters (depending on their size).
- Add all of the ingredients, except for the sausage to an 9 x 13 inch (23 x 33 cm) roasting pan and toss the potatoes and spices until well combined.
- Roast for about 20 minutes or just until the potatoes are almost cooked (tossing them a few times).
- Stack the potatoes on one side of the pan, then add the sausage slices to the empty side.
- Cook the sausage for 5 minutes, then flip the sausage over and cook for another 5 minutes.
- Mix the potatoes and sausage together and cook for another 10 to 15 minutes, tossing twice.
- Taste the potatoes and check the seasoning.
Adapted from a Recipe by: Chef Gorete
Nutritional Facts (Per Serving)
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