Preheat the oven to 400 degrees.
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.
Sprinkle the smoked paprika and sea salt on the coated vegetables.
Then, place tablespoon sized pieces of the chorizo over the vegetables to evenly distribute all the sausage.
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.
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.
Garnish with the green onions and dollops of the olive tapenade.
