Patatas Bravas with Aioli and Chorizo

Ingrédients

• 800 g waxy potatoes
• 3 tbsp olive oil (plus extra for the sauce)
• 1 tsp smoked paprika powder
• 0.5 tsp garlic powder
• Salt to taste
• 150 g chorizo, sliced
• A handful of fresh parsley, roughly chopped
• For the tomato sauce:
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 can peeled tomatoes (400 g)
• 1 tsp smoked paprika powder
• 0.25 tsp cayenne pepper
• 1 pinch of sugar
• Salt to taste
• For the aioli:
• 100 g mayonnaise
• 2 garlic cloves, pressed
• 1 tbsp lemon juice
• Salt to taste

Préparation

1. 1

   Preheat the oven to 220°C (200°C fan).Peel the potatoes and cut them into roughly 2 cm cubes. Pat them dry with paper towels.Place the potato cubes in a bowl, add 3 tablespoons of olive oil and season with salt, paprika powder and garlic powder. Mix well so everything is evenly coated.Spread the potatoes in a single layer over a baking sheet lined with parchment paper. Roast for 30 to 35 minutes in the oven until golden and crispy. Turn once halfway through.Meanwhile make the spicy tomato sauce. Heat a splash of olive oil in a small saucepan over medium heat. Sauté the chopped onion and garlic gently for 3 minutes. Add the can of peeled tomatoes, smoked paprika powder, cayenne pepper, a pinch of sugar and salt. Let the sauce simmer on low for 15 minutes. Puree until smooth with an immersion blender.Make the aioli by mixing mayonnaise with crushed garlic, lemon juice and a pinch of salt. Taste and adjust as needed.Fry the chorizo slices in a dry frying pan over medium heat for 2 to 3 minutes per side until crisp and the fat has rendered.Divide the crispy potatoes between small bowls. Spoon the tomato sauce over generously and add a few spoons of aioli. Place the fried chorizo alongside and garnish with fresh parsley. Serve immediately.