Spicy Potatoes and Chorizo Bake

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I have seen a few tray bakes lately in magazine and online and thought I would give this one ago. They are really easy to make and pretty quick to cook. Especially this one as the potatoes have already been partly cooked. 

Preheat your oven to 190 degrees celcius. 

So firstly to cook the potatoes in the microwave. Quarter them and place them in a microwave proof bowl covered with cling wrap. Cook on high for 6 minutes in the microwave. Once cooked transfer to a colander to drain and allow to cool slightly.

In a large bowl add, 1 of the garlic cloves, crushed, oil, lemon juice, paprika, oregano and cumin. Season generously. Add the chorizo, capsicum, onion, potato and the remaining whole garlic cloves. Toss to combine.

Transfer into a large baking dish. Roast for 15 minutes. Then stir before cooking for another 15 minutes. Stir in the corn and roast for a further 15 minutes or until the vegetables are tender.

Sprinkle over the coriander leaves and add the sour cream if you are using it. 


I didn't have any sour cream but I think that it would be a nice addition. The fresh herbs break up the richness of the roasted vegetables and chorizo.

Until next time, Happy cooking, Kate.

 ***Ingredients

  • 700 grams red baby potatoes, scrubbed and quartered
  • 5 whole garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon cumin
  • 2 chorizo, sliced
  • 1 red capsicum, deseeded, coarsely chopped
  • 1  large red onion, cut into 10 centimetre thick rounds
  • 1 corn cob or 125 grams canned corn
  • 1/2 cup fresh coriander leaves
  • Sour cream, to serve optional

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