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Preheat the oven to 400 degrees.
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While the oven preheats, arrange the sliced potatoes, bell pepper, poblano pepper and garlic on a large sheet tray and drizzle with the extra virgin olive oil. Using your hands, toss to combine and coat the vegetables evenly.
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Sprinkle the smoked paprika and sea salt on the coated vegetables.
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Then, place tablespoon sized pieces of the chorizo over the vegetables to evenly distribute all the sausage.
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Place the sheet tray in the oven for a total of 40 minutes, removing at 20 minutes to toss the vegetables and chorizo for even cooking.
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After baking, turn the broiler on high, move the tray to the highest rack and broil for 3 minutes until the potatoes develop color and everything is browned nicely. Just keep your eye on the bake so nothing burns! Every broiler is different.
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Garnish with the green onions and dollops of the olive tapenade.