Chorizo Potato and Onion Bake

If you’re looking for a satisfying and easy to prepare meal, this Chorizo Potato and Onion Bake is the perfect choice! It only takes 10 minutes to prepare and essentially cooks itself. The dish is baked in a roasting bag, which also makes cleanup a breeze!

My husband and I love making this Chorizo Potato and Onion Bake when we want an easy and satisfying meal. (We usually use chourico, the Portuguese variety, but for sharing this post, I’m using Spanish chorizo because it’s more widely available.) This simple dish is surprisingly delicious, satisfying, and perfect for a weeknight dinner. The savory chorizo with smoky, warm, and spicy notes pairs perfectly with the mild creaminess of potatoes and the sweetness of onions. Every bite is a delight!

We often enjoy this as a one-pot meal. However, adding a hunk of crusty bread to soak up the delicious juices (which unfortunately is not very visible in these images) or a salad for freshness makes a perfect pairing.

Easy to make and easy cleanup:

This is truly an easy dinner recipe. It takes 10 minutes to prepare, about 40-50 minutes to cook, and dinner is ready!

It’s baked in an oven-safe roasting bag, which results in tender, juicy chorizo and vegetables while allowing all the flavors to infuse. If you prefer not to use a roasting bag, you can make a pouch with aluminum foil. Cleanup couldn’t be simpler!

Ingredients needed:

• Spanish chorizo—or Portuguese chourico. Both are cured and precooked.
• Potato—both baby potatoes and regular potatoes work.
• Seasonings—paprika, onion powder, garlic powder, salt, and black pepper.
• Water or chicken broth—a small amount is used to help create steam during cooking.

Recipe highlights:

• Cut potatoes into 3/4-inch cubes. Leave small baby potatoes whole, if using. Slice the onions. Combine the potatoes and onion in a large mixing bowl, add the seasoning, and toss to coat.
• Remove the casing from the chorizo, then cut the sausage into 1½-inch pieces. Combine with the potatoes and onions.
• Transfer them into a roasting bag on a baking sheet. Add chicken broth or water. Seal the bag opening and cut a slits on the top of the bag for ventilation.
• Bake in a preheated 375° F oven for 40-50 minutes.
• Detailed instructions are in the recipe card below.

Variations:

This dish is perfect as it is, but it’s also highly customizable. Substitute or add ingredients to suit your taste. Here are some ideas: 

• Substitute the chorizo: Replace the chorizo with andouille, kielbasa, or linguica.
• Add vegetables: To increase nutritional value, try including broccoli, cauliflower, cabbage, or bell peppers.
• Roasting bag alternative: This post shows how to cook the dish in a roasting bag, but it can also be cooked in a heavy-duty aluminum foil pouch. It’s easy to clean up either way!

How to store and reheat:

This is so good, you’ll want leftovers to enjoy! Store the leftovers in an airtight container and refrigerate for up to 4 days. To reheat, simply microwave until heated through. Alternatively, place in a baking dish and bake in a preheated 350° F oven until thoroughly heated.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• Baking sheet—I like this one and love it. It’s made of aluminized steel with a nonstick corrugated surface.
• Roasting bags—cooking in them helps with keeping food juicy, tender, and flavorful. It also makes for easy cleanup!
• Heavy-duty aluminum foil—use this as an alternative to a roasting bag. It’s extra wide, thick, and more durable than regular aluminum foil.

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Chorizo Potato and Onion Bake

Author: In Good Flavor Cooking Method:Oven Bake/Roasted Cuisine:Spanish Portuguese Courses:Main

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesTotal time: 50 minutesServings:6 Servings

Description

If you’re looking for a satisfying and easy to prepare meal, this Chorizo Potato and Onion Bake is the perfect choice! It only takes 10 minutes to prepare and essentially cooks itself. The dish is baked in a roasting bag, which also makes cleanup a breeze!

Ingredients

• 2 (13 to 16 ounce) packages cured fully cooked chorizo*
• 2 pounds potatoes
• 1 1/2 medium onions
• 1/2 teaspoon salt
• 1/4 rounded teaspoon black pepper
• 1/4 rounded teaspoon garlic powder
• 1/4 rounded teaspoon onion powder
• 1/4 rounded teaspoon paprika
• 1/2 cup chicken broth or water

Special tool:

• 1 (5 to 8 pounds capacity) Roasting bag

Instructions

1. Preheat the oven to 375° F.
2. If you’re using baby potatoes, wash them and halve the ones that are larger than 1 1/4 inches wide. If you use regular potatoes, cut them into 3/4-inch cubes; peeling them is optional. Slice the onions into 3/4-inch thick wedges, then cut each wedge in half. Place the potatoes and onions in a mixing bowl, then add the dry seasonings. Mix to combine.
3. If the chorizo has a tough casing, use a sharp knife to make a shallow cut down the side, then peel and discard the casing. Cut the chorizo into 1 1/2-inch chunks. Add to the mixing bowl and mix to combine.
4. Prepare the roasting bag following the package instructions. This typically involves adding one tablespoon of flour to the bag and shaking it. Discard any excess flour because it will create lumps of wet flour if left in the bag. Place a large roasting bag on a baking sheet.
5. Transfer the chorizo, potato, and onions into the bag. Pour the chicken broth or water over the top, then tightly secure the opening using the twist tie provided with the bag. Use a pointed knife to pierce two 1/2-inch slits at the top of the bag for steam to escape.
6. Bake for 40-50 minutes. To check if it’s done, poke through the top of the bag with a knife or a wooden skewer to test the tenderness of the potato. If the knife or skewer slides into the potato without resistance, it’s done.
7. Serve it on its own or pair it with a salad and/or some crusty bread.
8. Makes 4 to 6 servings.

Notes:

• * I use fully cooked chorizo. If you opt for uncooked sausage, make sure to cook it thoroughly. Use an instant-read thermometer to check for doneness. The sausage is ready when its internal temperature reaches 165°F.
• Baking in aluminum foil: Place a large sheet of heavy-duty aluminum foil on a large baking sheet. The foil should extend more than twice the length of the baking sheet. Spray the bottom of the foil with cooking spray or brush it with oil. Add the chorizo and potato mixture. Drizzle the chicken broth or water over the top, then fold the foil over the contents to form a pouch. Fold in all the edges of the foil (trim excess if needed) to seal tightly. Bake as instructed in the recipe card.

Keywords:Easy Dinner Recipe, Weeknight Dinner, Roasting Bag, One-pot Meal, Chorizo Potato and Onion Bake, Portuguese Chourico

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