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Spicy Potato and Chorizo Bake

What's better than a spicy potato and chorizo bake for dinner? Serving it up for brunch the next day!

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 4


    •   700g red baby potatoes, scrubbed, quartered
    •   5 whole garlic cloves
    •   2 tablespoons extra virgin olive oil
    •   1 1/2 tablespoons lemon juice
    •   2 teaspoon smoked paprika
    •   1 teaspoon dried oregano
    •   1 teaspoon ground cumin
    •   1 red capsicum, coarsely chopped
    •   1 large red onion, cut into 1cm-thick rounds
    •   2 (about 250g) chorizo, sliced
    •   2 sweet corncobs, kernels removed
    •   1/3 cup fresh coriander leaves
    •   Sour cream, to serve (optional)


  1. Preheat oven to 200C/180C fan forced. Place the potato in a heatproof bowl and cover. Microwave on High for 7 minutes or until potato is just tender. Transfer to a colander to drain and cool slightly.
  2. Meanwhile, crush 1 of the garlic cloves. Combine the crushed garlic with the oil, lemon juice, paprika, oregano and cumin in a large bowl. Season well. Add the capsicum, onion, chorizo, potato and the remaining whole garlic cloves. Toss to combine.
  3. Transfer to a large baking dish. Bake, stirring halfway, for 30 minutes or until golden. Stir in the corn. Bake for a further 15 minutes or until vegetables are tender. Sprinkle over the coriander and serve dolloped with sour cream, if desired.

This great family recipe is thanks to Taste Recipes at


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