Description
A delicious Chorizo Patatas Bravas Bowl topped with creamy paprika aioli, perfect for a satisfying meal.
Ingredients
Scale
- 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