Crispy Air Fryer Chorizo & Roasted Pepper Potato Bake
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A fast and vibrant weeknight hash featuring crispy air-fried baby potatoes, smokey chorizo sausage, and sweet peppers tossed in aromatic garlic oil.
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Ingredients
- ✓500 g baby yellow potatoes
- ✓200 g cured smoked chorizo
- ✓1 medium red bell pepper
- ✓15 ml olive oil
- ✓1 tsp smoked paprika
- ✓0.5 tsp garlic powder
- ✓0.3 tsp sea salt
- ✓0.3 tsp black pepper
- ✓30 ml fresh parsley
Instructions
Preheat your air fryer to 200 °C (199 °C) for 3 minutes.
💡 Tip: Preheating ensures the potatoes start crisping up immediately upon entering the basket.
In a large mixing bowl, combine the quartered baby potatoes, diced red bell pepper, olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until the vegetables are evenly coated.
Transfer the seasoned potatoes and peppers into the preheated air fryer basket in a single layer. Air fry at 200 °C for 12 minutes, shaking the basket halfway through.
💡 Tip: Shaking prevents burning and promotes uniform crisping.
Add the sliced chorizo into the air fryer basket with the partially cooked potatoes and peppers. Gently shake or stir to mix.
Air fry for an additional 5 to 7 minutes until the potatoes are tender with golden crisp edges and the chorizo is lightly crisped, releasing its flavorful oil.
💡 Tip: Keep an eye on the chorizo so it browns without burning.
Transfer the warm bake to a serving platter, garnish with freshly chopped parsley, and serve immediately.
📝 Chef's Notes
Serve alongside a fresh green salad or top with a fried egg for a hearty breakfast or brunch option. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the air fryer at 180°C for 3-4 minutes.
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