Patatas Bravas with Aioli and Chorizo

Ingredients

• 800 gwaxy potatoes
• 3 tbsp, plus extra for the sauceolive oil
• 1 tspsmoked paprika
• 0.5 tspgarlic powder
• to tastesalt
• 150 gchorizo, sliced
• a handfulfresh parsley, roughly chopped
• 1 smallonion, finely chopped
• 2 clovesgarlic, finely chopped
• 1 can (400 g)peeled tomatoes
• 1 tspsmoked paprika
• 0.25 tspcayenne pepper
• 1 pinchsugar
• to tastesalt
• 100 gmayonnaise
• 2 clovesgarlic, pressed
• 1 tbsplemon juice
• to tastesalt

Instructions

1. 1

   Prepare the potatoes

   Heat the oven to 220°C (200°C fan). Peel the potatoes and cut them into roughly 2 cm cubes, then pat them dry with paper towels. Toss them in a bowl with 3 tablespoons of olive oil, salt, smoked paprika and garlic powder until evenly coated. Arrange them in a single layer on a parchment-lined baking sheet and roast for 30 to 35 minutes, turning once halfway through, until golden and crisp.

2. 2

   Cook the sauce

   Meanwhile, heat a splash of olive oil in a small saucepan over medium heat. Gently cook the chopped onion and garlic for 3 minutes. Add the peeled tomatoes, smoked paprika, cayenne pepper, a pinch of sugar and salt. Simmer over low heat for 15 minutes, then blend until smooth with an immersion blender.

3. 3

   Mix the aioli

   Stir together the mayonnaise, pressed garlic, lemon juice and a pinch of salt. Taste and adjust the seasoning as needed.

4. 4

   Fry the chorizo

   Cook 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.

5. 5

   Assemble and serve

   Divide the crispy potatoes between small bowls. Spoon over a generous amount of tomato sauce and add a few spoonfuls of aioli. Arrange the fried chorizo alongside and finish with fresh parsley. Serve immediately.

What are patatas bravas?

Patatas bravas are a Spanish tapas dish of potatoes served with a boldly flavoured sauce; the name is often associated with the sauce’s spicy kick. This version pairs roast potatoes with a smooth tomato sauce, garlic aioli and chorizo for a substantial sharing plate.

The potatoes roast rather than fry, while paprika seasons their surfaces. Serving the sauces and chorizo over or alongside them gives each person a chance to choose how much of each to combine.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 17g protein, 49g carbs, 43g fat.

The potatoes and tomato contribute most of the carbohydrates, while olive oil, mayonnaise and chorizo supply much of the fat; chorizo and mayonnaise also contribute protein. Serve a portion with a fresh salad or vegetables to add a lighter, crisp contrast.

Choose potatoes that hold their shape

Waxy potatoes: these keep their shape when cut into cubes and tossed with oil. Patting them dry before seasoning helps avoid adding surface moisture before they go into the oven.

Even pieces: aim for cubes of roughly 2 cm. Similar-sized pieces are more likely to finish cooking at the same time.

Get the roast right

Room to brown: spread the potatoes in a single layer so hot air can reach their surfaces. If they are crowded together, they are more likely to soften than crisp.

Turn once: flipping the cubes halfway through the 30 to 35 minutes helps them colour on more than one side. Look for golden edges and a tender centre.

Build the tomato sauce

Gentle start: cooking the onion and garlic for 3 minutes softens them before the tomatoes go in. Keep the heat moderate so the garlic does not burn.

Smooth finish: simmer the tomato mixture on low for 15 minutes, then blend it. If you prefer a little texture, blend briefly rather than puréeing it completely.

Balance the garlic and spice

Paprika: smoked paprika flavours both the potatoes and the tomato sauce, tying the elements together. Cayenne brings extra heat to the sauce, so keep the stated amount for a moderate, warm spice level.

Aioli: mayonnaise gives the garlic and lemon mixture its creamy body. Taste it before serving and adjust the salt to suit the rest of the dish.

Crisp the chorizo

Dry pan: start the slices without adding oil, as the chorizo releases its own fat as it cooks. Fry for 2 to 3 minutes per side over medium heat until crisp.

Serve promptly: the potatoes and chorizo are at their crispest when freshly cooked. Add the sauces just before serving, or offer them separately for dipping.

What to serve alongside

Fresh contrast: a simple green salad or sliced vegetables bring a crisp, fresh element to the rich sauces and chorizo. Keep any side lightly dressed so it does not compete with the tomato and garlic flavours.

Sharing style: small bowls make it easy to pass the potatoes around and let people add sauce to taste. Serve the dish as tapas or alongside other small plates.

Recipe notes & tips

• Dry the potato cubes thoroughly before coating them with oil and seasoning.
• Leave space between the potato pieces on the baking sheet so they can brown.
• Stir the tomato sauce occasionally as it simmers over low heat.
• Taste the aioli before serving and adjust its salt if needed.
• Fry the chorizo just before assembling so it retains its crisp edges.
• Serve the sauces straight away for the best contrast with the hot potatoes.

Variations

• Milder sauce: reduce the cayenne pepper for a gentler heat.
• Chunky tomato sauce: blend the sauce briefly to leave some texture.
• Extra herbs: add more chopped parsley just before serving.
• Sauce on the side: serve the tomato sauce and aioli in separate bowls for dipping.
• More lemon: add a little extra lemon juice to the aioli for a sharper flavour.

Common mistakes to avoid

• Damp potatoes: pat the cubes dry before seasoning so their surfaces can roast rather than steam.
• Crowded tray: arrange the potatoes in a single layer with space between them to encourage browning.
• Uneven cubes: cut the potatoes to roughly the same 2 cm size so they cook at a similar rate.
• High sauce heat: keep the tomato mixture at a low simmer to avoid scorching it.
• Overcooked chorizo: check the slices after 2 minutes per side and remove them once crisp.
• Early assembly: wait to add the sauces until serving so the potatoes do not lose their crispness.

How to store

Store leftover potatoes, tomato sauce, aioli and chorizo separately in covered containers in the fridge and use within 2 days. Reheat the potatoes and chorizo in an oven until hot; serve with the chilled sauces. Do not reheat the aioli.

Frequently asked questions