Inspired by Spanish tapas, these skewers combine crispy roasted potatoes with spicy chorizo sausage for the ultimate smoky, savory bite. Drizzled with a little olive oil and fresh herbs, they’re both rustic and elegant, making them ideal for entertaining.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 mins~12 skewers
12 baby potatoes (about 1 lb / 450 g), halved if large
2 tbsp olive oil
½ tsp smoked paprika
¼ tsp cayenne pepper (optional, for extra heat)
Salt & freshly ground black pepper, to taste
8 oz Spanish chorizo sausage, cut into 12–18 thick slices
2 tbsp fresh parsley, chopped (for garnish)
Wooden or metal skewers (if wooden, soak in water 20 minutes before using)
Optional dip (garlic aioli)
½ cup mayonnaise
1 clove small garlic, finely grated
1 tsp lemon juice
Pinch of salt
Roast the Potatoes
1
Preheat oven to 400°F (200°C) .
In a bowl, toss baby potatoes with olive oil, smoked paprika, cayenne, salt, and black pepper.
Spread on a baking sheet and roast for 20–25 minutes , turning halfway, until golden and tender.
Prepare the Chorizo
2
While the potatoes roast, slice the chorizo into thick coins.
If you like a slightly crispy edge, sear them quickly in a hot skillet for 1–2 minutes.
Assemble the Skewers
3
Thread roasted potatoes and chorizo slices alternately onto skewers.
Garnish with chopped parsley for freshness.
Serve & Enjoy
4
Arrange skewers on a serving platter.
Serve warm, with garlic aioli on the side for dipping if desired.
Tips & Variations
5
Make it milder: Swap spicy chorizo for mild chorizo or even smoked sausage.
Vegetarian twist: Use roasted mushrooms instead of chorizo for a smoky, earthy bite.
Make ahead: Roast potatoes in advance, then quickly reheat and assemble just before serving.
Suggested Pairings
6
Drink: A chilled Spanish Albariño , a robust Rioja , or a light beer pairs beautifully.
Side idea: Serve with a tomato-based tapas spread—think patatas bravas or marinated olives.
Ingredients ~12 skewers
12 baby potatoes (about 1 lb / 450 g), halved if large
2 tbsp olive oil
½ tsp smoked paprika
¼ tsp cayenne pepper (optional, for extra heat)
Salt & freshly ground black pepper, to taste
8 oz Spanish chorizo sausage, cut into 12–18 thick slices
2 tbsp fresh parsley, chopped (for garnish)
Wooden or metal skewers (if wooden, soak in water 20 minutes before using)
Optional dip (garlic aioli)
½ cup mayonnaise
1 clove small garlic, finely grated
1 tsp lemon juice
Pinch of salt
Directions Roast the Potatoes
1
Preheat oven to 400°F (200°C) .
In a bowl, toss baby potatoes with olive oil, smoked paprika, cayenne, salt, and black pepper.
Spread on a baking sheet and roast for 20–25 minutes , turning halfway, until golden and tender.
Prepare the Chorizo
2
While the potatoes roast, slice the chorizo into thick coins.
If you like a slightly crispy edge, sear them quickly in a hot skillet for 1–2 minutes.
Assemble the Skewers
3
Thread roasted potatoes and chorizo slices alternately onto skewers.
Garnish with chopped parsley for freshness.
Serve & Enjoy
4
Arrange skewers on a serving platter.
Serve warm, with garlic aioli on the side for dipping if desired.
Tips & Variations
5
Make it milder: Swap spicy chorizo for mild chorizo or even smoked sausage.
Vegetarian twist: Use roasted mushrooms instead of chorizo for a smoky, earthy bite.
Make ahead: Roast potatoes in advance, then quickly reheat and assemble just before serving.
Suggested Pairings
6
Drink: A chilled Spanish Albariño , a robust Rioja , or a light beer pairs beautifully.
Side idea: Serve with a tomato-based tapas spread—think patatas bravas or marinated olives.
Spicy Chorizo & Potato Skewers
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