🍲 Misc
Air Fryer Potatoes with Chorizo and Vegetables - Quick Spanish Recipe
A flavorful recipe inspired by Spanish cuisine, combining golden crispy potatoes with smoky chorizo and fresh vegetables, all cooked in the air fryer. Perfect for a quick weeknight dinner, this recipe brings bold flavors and varied textures to a single basket. Served with a creamy aioli sauce, it is an explosion of Mediterranean tastes.
🥘 Ingredients
small or new potatoes — 500 g (1.1 lb)
red onion — 1 large
red bell pepper — 1
zucchini — 1 medium
chorizo — 175 g (6 oz)
sweet paprika — 1 1/2 tsp
extra virgin olive oil — 2 tbsp
dried rosemary — 1 tsp
salt and freshly ground black pepper — to taste
aioli sauce (for serving, optional) — to taste
👨🍳 Steps
1Cut the small potatoes into quarters, preferably of equal size for even cooking.
2In a large bowl, toss the potatoes well with the olive oil, sweet paprika, salt, and pepper until each piece is evenly coated.
3Transfer the potatoes to the air fryer basket and cook at 180°C (350°F) for 10 minutes. No need to preheat the air fryer.
4While the potatoes are cooking, dice the zucchini into 2 cm cubes, slice the red onion thinly, cut the red bell pepper into strips, and slice the chorizo into rounds about 1 cm thick.
5After 10 minutes, open the air fryer and add the bell pepper, red onion, dried rosemary, and zucchini over the potatoes. Stir well, then arrange the chorizo slices on top.
6Continue cooking at 180°C for another 10-12 minutes, until the vegetables are tender and lightly browned, and the chorizo is hot and slightly crisp at the edges.
7Check that the potatoes are fully tender - if they are still firm in the center, cook for another 2-3 minutes. Serve hot, alongside an aioli sauce if desired.
🛒 Shopping List
500 g baby potatoes, 1 red onion, 1 bell pepper, 1 zucchini, 175 g chorizo, 1.5 tsp paprika powder, a splash of oil, 1 tsp dried rosemary, a pinch of salt and pepper