Roasted Potato and Chorizo Salad

Spice up your next summer barbecue with a Spanish twist on a classic favorite: potato salad! Use an oven bag to trap in natural juices and free up space on the grill. And, be sure to use firm, fresh vegetables, which will cook in about the same time as the potatoes for better consistency.

  • Prep Time

    10 minutes

  • Servings


  • Cook Time

    45 minutes

  • Course

    Soups & Salads

You’ll Need...

Oven Bags



PREHEAT oven to 350°F. PLACE Reynolds® Oven Bags in 13x9x2-inch baking pan. SHAKE flour and paprika in bag.

ADD potatoes, bell pepper and garlic to bag. Gently squeeze oven bag to blend ingredients and arrange in an even layer. Roll down open end of oven bag two or three times so that it stays open set aside.

HEAT oil in skillet on medium heat. Add onion and sausage, stirring until mixture starts to soften, about 5 minutes. Spoon evenly over ingredients in oven bag. Carefully pour chicken stock over ingredients in oven bag. Unroll open end of oven bag.

CLOSE oven bag with nylon tie (included in package) cut six 1/2-inch slits in top of bag. Tuck ends of oven bag in pan.

BAKE for 45 to 50 minutes or until potatoes are tender.

CAREFULLY cut the oven bag open. Spoon the salad into a serving dish.

GARNISH with chopped basil (optional).

SERVE warm or at room temperature.