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.
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.
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.
Thread roasted potatoes and chorizo slices alternately onto skewers.
Garnish with chopped parsley for freshness.
Arrange skewers on a serving platter.
Serve warm, with garlic aioli on the side for dipping if desired.
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.
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.
12 servings