Golden, pan-roasted potatoes tossed with smoky Spanish chorizo and a paprika-tomato base, finished with bright parsley; hearty, slightly spicy, and served straight from the skillet.
Skillet Supper: Smoky Chorizo & Crispy Potatoes
Golden Yukon Golds and smoky Spanish chorizo simmered in a paprika-tomato base—one pan, bold flavor, and minimal cleanup.
If you want a dinner that feels like it took more work than it did, this one-pot skillet is the trick. Cubes of Yukon Gold roast up to a crisp, then soak up the paprika- and tomato-scented pan juices left behind by browned chorizo coins. The result is a satisfyingly rustic mix of crunchy edges and tender interiors, with enough smoky heat to keep things interesting but not so much it steals the show.
The method is deliberately simple because the ingredients do most of the lifting: slice the chorizo thin so it renders and crisps, use medium-hot oil to brown the potatoes in a single skillet, then push everything aside to soften onion and red pepper. A quick stir of smoked paprika, cumin and a pinch of red pepper flakes wakes the aromatics, and a splash of broth helps deglaze the pan so nothing flavorful goes to waste.
This dish is perfect for a no-fuss weeknight or a casual weekend skillet you can serve straight to the table. Make-ahead tip: you can brown the potatoes and chorizo separately earlier in the day, then finish the onions, spices and tomatoes just before serving to keep textures peak-perfect. Leftovers reheat nicely and are great topped with a fried egg the next morning.
Finish with a handful of chopped parsley for brightness and a drizzle of extra-virgin olive oil to round the flavors. Serve with crusty bread or a quick green salad if you want something fresh alongside—either way, the skillet comes to the table looking like a proper, comforting meal and disappears fast.
Ingredients
How to Make One-Pot Spanish Chorizo Potato Skillet
- Slice the chorizo into 1/4-inch coins and cut potatoes into 3/4-inch cubes; finely chop the onion and bell pepper and mince the garlic.
- Heat the olive oil in a large ovenproof or heavy skillet over medium-high heat; add the chorizo in a single layer and cook until browned and slightly crisp, about 3–4 minutes per side, then transfer chorizo to a plate leaving the rendered fat in the pan.
- Add the potatoes to the hot skillet and cook, stirring occasionally, until they start to brown, about 8 minutes; if the pan looks dry, reduce heat to medium and add a splash of broth to deglaze.
- Push the potatoes to one side, add the chopped onion and bell pepper and cook until softened, about 4 minutes, then stir in the garlic, smoked paprika, cumin and red pepper flakes and cook 30–45 seconds until fragrant.
- Stir in the diced tomatoes and the remaining 1/2 cup of chicken broth, season with salt and pepper, then nestle the browned chorizo back into the pan and bring to a simmer; cover and cook over medium-low until potatoes are tender, 8–10 minutes.
- Remove the lid and increase heat to medium-high for 2–3 minutes to reduce any excess liquid and crisp the bottoms slightly, gently stirring once or twice to brown different areas.
- Taste and adjust seasoning, sprinkle with chopped parsley, and serve straight from the skillet while hot.
Recipe Card
One-Pot Spanish Chorizo Potato Skillet
Golden, pan-roasted potatoes tossed with smoky Spanish chorizo and a paprika-tomato base, finished with bright parsley; hearty, slightly spicy, and served straight from the skillet.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Slice the chorizo into 1/4-inch coins and cut potatoes into 3/4-inch cubes; finely chop the onion and bell pepper and mince the garlic.
- Heat the olive oil in a large ovenproof or heavy skillet over medium-high heat; add the chorizo in a single layer and cook until browned and slightly crisp, about 3–4 minutes per side, then transfer chorizo to a plate leaving the rendered fat in the pan.
- Add the potatoes to the hot skillet and cook, stirring occasionally, until they start to brown, about 8 minutes; if the pan looks dry, reduce heat to medium and add a splash of broth to deglaze.
- Push the potatoes to one side, add the chopped onion and bell pepper and cook until softened, about 4 minutes, then stir in the garlic, smoked paprika, cumin and red pepper flakes and cook 30–45 seconds until fragrant.
- Stir in the diced tomatoes and the remaining 1/2 cup of chicken broth, season with salt and pepper, then nestle the browned chorizo back into the pan and bring to a simmer; cover and cook over medium-low until potatoes are tender, 8–10 minutes.
- Remove the lid and increase heat to medium-high for 2–3 minutes to reduce any excess liquid and crisp the bottoms slightly, gently stirring once or twice to brown different areas.
- Taste and adjust seasoning, sprinkle with chopped parsley, and serve straight from the skillet while hot.
Nutrition
- Carbohydrates
- 37.7
- Saturated Fat
- 8.4
- Sodium
- 1253
- Fiber
- 5.5
- Unsaturated Fat
- 16.6
- Protein
- 18.3
- Fat
- 25.1
- Cholesterol
- 48
- Trans Fat
- 0.1
- Calories
- 454
- Sugar
- 5.9