Patatas bravas with chorizo is a twist on the traditional Spanish dish that brings crispy potatoes and spicy chorizo together with a delicious aioli. It’s an addictive option that can work as an appetizer or a main dish.
This recipe addresses issues of uneven cooking and flavor, ensuring crispy potatoes and delicious chorizo for a satisfying meal experience.
When I first tried making patatas bravas, I struggled with the potatoes getting soggy instead of crispy. After several tries, I found a way to get that satisfying crunch while still enjoying the bold flavors of the chorizo. It’s these small victories in the kitchen that keep me coming back for more!
This recipe takes about 10 minutes to prep and roughly 55 minutes to cook, making it a solid option for a weeknight dinner. With just the right spices and textures, you’ll find it a great addition to your recipe rotation.
If you’re a chorizo lover, you should also check out my Ground Beef Hash Brown Casserole for another hearty meal that brings great flavors together!
Table of contents
Why You Will Love This Recipe
- Crispy Texture , The Yukon Gold potatoes develop a wonderful crispiness on the outside while staying fluffy on the inside, creating a satisfying bite that holds up well under the spicy chorizo.
- Rich Flavor Profile , Spanish chorizo adds a smoky depth that complements the potatoes beautifully. Combined with paprika and garlic powder, every bite bursts with layers of flavor that’ll keep you coming back for more.
- Easy Make-Ahead Option , Feel free to prep the potatoes and aioli ahead of time; they hold up well in the fridge. This means on the night you want to serve, you can breeze through cooking!
- Flexible Serving Styles , This dish works wonderfully as an appetizer or a full meal. Pair it with a salad for a complete dinner or serve it up at your next get-together for a dish everyone will love.
Patatas Bravas with Chorizo
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: roasting
- Diet: low salt
Description
A delicious Chorizo Patatas Bravas Bowl topped with creamy paprika aioli, perfect for a satisfying meal.
Ingredients
- 6–8 Yukon Gold potatoes (about 2 pounds or 900g), cut into 1 ½-inch chunks
- 1 tablespoon (15 ml) extra virgin olive oil
- 10 ounces (280g) Spanish chorizo, casing removed, cut into chunks or slices
- 2 teaspoons (4g) Spanish smoked paprika
- ½ teaspoon (1.5g) garlic powder (for potatoes)
- ½ teaspoon (3g) salt
- ½ teaspoon (1g) black pepper
- 1 cup (240g) mayonnaise (for aioli)
- 4 teaspoons (12g) garlic powder (for aioli)
Instructions
- Step 1: Preheat the oven to 400°F (204°C) to ensure the potatoes roast to a crispy golden texture.
- Step 2: In a large bowl, toss the potato chunks with 1 tablespoon (15 ml) of extra virgin olive oil. Evenly sprinkle 2 teaspoons (4g) smoked paprika, ½ teaspoon (1.5g) garlic powder, ½ teaspoon (3g) salt, and ½ teaspoon (1g) black pepper over the potatoes. Stir well to coat each piece evenly.
- Step 3: Spread the seasoned potatoes out in a single layer on a baking sheet or roasting pan, avoiding overcrowding to promote crispiness. Place on the center rack of the oven and roast for 30 minutes until the potatoes are golden brown on the outside and tender inside. Halfway through, test for seasoning and add small pinches of paprika or salt as needed.
- Step 4: While potatoes start roasting, remove the casing from the chorizo sausage. Break or slice the chorizo into bite-sized chunks. This allows it to brown evenly and release flavorful oils during cooking.
- Step 5: In a bowl, mix 1 cup (240g) mayonnaise with 4 teaspoons (12g) garlic powder. Whisk or stir vigorously until smooth and uniform. If the aioli is thin, whisk for up to 3 minutes or add 1 tablespoon mayonnaise at a time until desired creaminess is reached.
- Step 6: After the initial 30 minutes of roasting, evenly spread the chorizo pieces among the potatoes in the pan. Return to the oven and roast an additional 10-15 minutes until the chorizo is cooked through and edges crisp. If the chorizo appears greasy, remove it from the pan and drain on paper towels for 2-3 minutes before serving.
- Step 7: Serve the patatas bravas and chorizo hot with the garlic paprika aioli drizzled on top or on the side for dipping. For easier serving, lightly grease your serving dish with 1 teaspoon (5 ml) olive oil to help the potatoes slide out cleanly. Pair with a crisp green salad or sautéed spinach. Optional toppings include fresh parsley or cilantro to brighten flavors.
Notes
- Room Temperature: Store leftovers in an airtight container on the counter and consume within 2 days to maintain texture and flavor.
- Refrigeration: Place in an airtight container, refrigerate at or below 40°F (4°C), and consume within 4 days. Reheat thoroughly before serving.
- Freezing: Wrap portions tightly in plastic wrap and store in a freezer container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- For crispier potatoes, ensure they are spread in a single layer without crowding during roasting. If soggy, increase spacing and roast an additional 5-10 minutes as needed.
- Taste the potatoes 15 minutes into roasting, seasoning cautiously with small pinches of paprika or salt for enhanced flavor.
- Whisk aioli thoroughly for 3 minutes to prevent thin consistency; add extra mayonnaise tablespoon by tablespoon if needed for thickness.
- To reduce chorizo greasiness, drain cooked pieces on paper towels briefly before combining with potatoes.
- A lightly oiled serving dish prevents sticking and makes plating easier.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Potatoes: Choose starchy potatoes like Russets for the best texture; they crisp up nicely. Look for ones that are firm with no green spots.
- Chorizo: Go for Spanish chorizo for its rich flavor. Slice it into bite-sized pieces for even cooking. You can also use spicy turkey chorizo if you prefer less fat.
- Garlic: Fresh, minced garlic gives a bold flavor. Avoid pre-minced options; they don’t pack the same punch in taste!
- Smoked paprika: This adds a unique smoky depth to your dish. Look for a good quality brand, it’s a key flavor enhancer.
- Olive oil: Use extra virgin olive oil for richness. It’s perfect for frying the potatoes to achieve that golden-brown crispy finish.
- Mayonnaise: A drizzle helps balance the spices and adds creaminess. Use a good quality mayo for the best flavor.
Recipe Tips
- If the potatoes aren’t crisping up, make sure to roast them in a single layer, avoiding overcrowding the pan 25 minutes into cooking.
- When the chorizo seems greasy, try removing it from the pan after cooking and draining on paper towels for 2-3 minutes to reduce excess fat.
- If the aioli isn’t coming together, whisk it for a full 3 minutes; if it remains thin, add 1 tablespoon mayonnaise at a time until thickened.
- For better seasoning, taste the potatoes 15 minutes into roasting; add more paprika or salt in small increments, one pinch at a time.
- If you notice sticking when serving, lightly grease your serving dish with a teaspoon of olive oil to help the patatas bravas slide out easily.
Serving Suggestions
Serve patatas bravas with chorizo alongside a crisp green salad or sautéed spinach for contrast. Pair with a creamy dip, like ranch or tzatziki, to enhance the flavors.
Use to make patatas bravas nachos or a savory breakfast hash. Add to grain bowls or serve as a filling in tacos for versatility.
Top with garlic aioli or a spicy salsa roja for an added kick. Consider drizzling with fresh herbs, like parsley or cilantro, for a vibrant finish.
Recipe variations
- You can use red potatoes instead of Yukon Gold for patatas bravas with chorizo, as they hold shape well when roasted and provide a slightly different texture.
- Add smoked paprika and 2 teaspoons of Spanish paprika with ½ teaspoon each of garlic powder, salt, and pepper to season the potatoes before roasting for authentic flavor.
- Either Spanish chorizo or a spiced Italian sausage can be cooked and stirred into the potatoes, providing different spicy profiles but similar savory richness.
- If serving more than four, double the potatoes to about 12-16 and increase chorizo to 20 ounces; roast in batches for even cooking and crispiness.
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How to Store?
To keep your patatas bravas with chorizo fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container, store on the counter, and consume within 2 days to maintain flavors and texture.
Refrigeration: Use an airtight container, refrigerate at or below 40°F, and consume within 4 days while reheating thoroughly before serving.
Freezing: Wrap portions in plastic wrap, place in a freezer container, freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
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