Name: Patatas bravas with chorizo
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 6 as an appetiser
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 1 onion chopped; 2 garlic cloves sliced; 1 red chilli chopped; pinch cayenne pepper; pinch smoked paprika; 400g can chopped tomato; 1kg new potatoes halved or quartered; 250g small cooking chorizo

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Patatas bravas with chorizo

Patatas bravas with chorizo

Good Food team

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Serves 6 as an appetiser

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.6 out of 5.56 ratingsRate

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Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve

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Complete the dish

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Easy white bread

A star rating of 4.7 out of 5.700 ratings

Turn up the heat with our air fryer patatas bravas; perfect as a snack or party side.

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

chopped
2 garlic cloves

sliced
1 red chilli

chopped
pinch cayenne pepper
pinch smoked paprika
400g can chopped tomato
1kg new potatoes

halved or quartered
250g small cooking chorizo

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Nutrition: per serving

kcal342
fat19g
saturates7g
carbs32g
sugars6g
fibre3g
protein12g
salt1.91g

Method

step 1

Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
step 2

Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce – if it isn’t hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.

Recipe from Good Food magazine, May 2010

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A star rating of 4.6 out of 5.56 ratings

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