Potato Perfection. That’s what we have here. Crispy, salty, slightly spicy potato PER-FEC-TION! My Patatas Bravas Recipe with Chorizo and a creamy Paprika Aioli is an easy, indulgent, and utterly delicious savory treat that you really must try this week! Our friends in Spain really know how to do it up! My version takes spicy chorizo that’s been seared and rendered in a pan so all of the wonderful fat comes out. The potatoes can then go for a dip and get super crispy and flavorful in that chorizo goodness. Spanish Paprika is the main flavor here and it is simply heaven! It’s smokey, spicy, and warm. Top everything off with a creamy, tangy, slightly spicy Paprika Aioli and that’s how you get potato perfection!
Paprika!
Paprika is made from ground dried peppers that range from sweet to hot. Not only does it add a beautiful red color and peppery flavor, it has benefits for your health! Paprika is a great source of antioxidants and can help eye health. If you go for the hot paprika, then the capsaicin that gives the heat also has anti-inflammatory benefits.
So, put Paprika on EVERYTHING! Try it in my Hungarian Paprika Chicken! Here are some of the great ways to incorporate paprika into food: Sprinkle over avocado toast, mix into cooked quinoa or rice, season raw meats or fish with it, add it to sauces or soups or stews, sprinkle over veggies before grilling, and so much more!
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EQUIPMENT NEEDED
Nothing special for this one! Just a large sheet pan (I use a 17×11) and a large skillet/frying pan. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. It comes with a glass lid, which is perfect for watching your dinner cook!
PREP-AHEAD TO MAKE YOUR PATATAS BRAVAS RECIPE COOKING KIT
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
For this recipe, you can roast the potatoes ahead in the oven and then when you are ready to eat, you can cook the chorizo and crisp up the potatoes in the skillet!
Wash the potatoes and leave the skin on. Cut the potatoes into bite-size pieces, generally about an inch. Add the potatoes to large sheet pan. I like to cover the pan with aluminum foil for easy clean up, but it’s not necessary.
Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.
Rub the seasoning all over the potatoes using your hands making sure each pieces is coated. Then spread into a single layer and roast in a 400 F degree oven on the center rack for 30 minutes. When they are done, you can cool them off and store them in a sealed container in the fridge until ready to finish cooking.
While the potatoes are cooking, you can also prep the chorizo. Chorizo comes in a few different variations. You will find fully cooked sausage, raw sausage, and dry-cured. For this recipe, you will not want dry-cured. You can get either the fully cooked or raw sausage, both of which will likely have a casing that you will want to remove. I used a fully cooked chorizo.
If it’s raw, don’t worry about breaking up the meat until it cooks. If it is cooked, break it up into chunks. Store sealed in the fridge until ready to cook.
Finally, prepare the Paprika Aioli Sauce by adding the mayonnaise to a mixing bowl, then adding the garlic powder and paprika. Mix to combine and store covered in the fridge.
COOK YOUR PATATAS BRAVAS RECIPE!
Preheat a large skillet on high. The chorizo has a lot of delicious fat, so you probably don’t need additional oil if you are using a non-stick skillet. But you can always add a drizzle of olive oil if desired.
Add the chorizo to the hot skillet. If raw, break it up with a spatula into bite-size pieces. Let it sear and start to render the fat.
Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.
Add the potatoes to the chorizo fat and stir to coat with all of that yummy flavor! Maneuver the potatoes into a single layer so that each potato is touching the skillet and then let them sear to get crispy for a few minutes. Once one side is crispy, you can flip them to get the other side crispy.
Finally, add back the chorizo to the potatoes and stir to mix.
To serve, dollop or drizzle the sauce over the top of the Patatas Bravas and make sure that you have some to serve on the side because I guarantee you will want lots! ENJOY! 😍 Carrie
Chorizo Patatas Bravas Recipe - Spicy Potatoes!
This Patatas Bravas Recipe with Chorizo and a creamy Paprika Aioli is easy, indulgent, and utterly delicious Potato Perfection! This recipe starts with spicy chorizo that's been seared in a pan so all of the wonderful fat renders out. The potatoes get super crispy and flavorful in that chorizo goodness. Spanish Paprika is the main flavor here and it is simply heaven! It's smokey, spicy, and warm. Top everything off with a creamy, tangy, slightly spicy Paprika Aioli! #potatorecipes #potatoes #potatosidedishes #patatasbravas #skilletpotatoes #sidedishes #chorizo
Ingredients
Chorizo and Potatoes
- 6-8 Yukon Gold Potatoes
- 1 tbsp Olive Oil
- 2 tsp Spanish Paprika (this will be mild. Use more or less based on spice preference)
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Ground black pepper
- 10 oz Spanish Chorizo either cooked or uncooked is fine, but not dried
Paprika Aioli
- 1 cup Mayonnaise
- 4 tsp Spanish Paprika
- 1 tsp Garlic Powder
Instructions
Prep-Ahead Instructions
-
Preheat oven to 400 F degrees. (You will roast the potatoes in the oven as the prep-ahead and then later crisp them up in a skillet when ready to eat.)
-
Wash the potatoes and leave the skin on. Cut the potatoes into bite-size pieces, generally about an inch. Add the potatoes to large sheet pan. I like to cover the pan with aluminum foil for easy clean up, but it's not necessary.
-
Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.
-
Rub the seasoning all over the potatoes using your hands making sure each pieces is coated. Then spread into a single layer and roast in the oven on the center rack for 30 minutes. When they are done, you can cool them off and store them in a sealed container in the fridge until ready to finish cooking.
-
While the potatoes are cooking, you can also prep the chorizo. If your chorizo has a casing, you can remove the casing.
-
If it's raw, don't worry about breaking up the meat until it cooks. If it is cooked, break it up into chunks. Store sealed in the fridge until ready to cook.
-
Finally, prepare the Paprika Aioli Sauce by adding the mayonnaise to a mixing bowl, then adding the garlic powder and paprika. Mix to combine and store covered in the fridge.
Finish Cooking your Patatas Bravas Recipe
-
Preheat a large skillet on high. The chorizo has a lot of delicious fat, so you probably don't need additional oil if you are using a non-stick skillet. But you can always add a drizzle of olive oil if desired.
-
Add the chorizo to the hot skillet. If raw, break it up with a spatula into bite-size pieces. Let it sear and start to render the fat.
-
Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.
-
Add the potatoes to the chorizo fat and stir to coat with all of that yummy flavor! Maneuver the potatoes into a single layer so that each potato is touching the skillet and then let them sear to get crispy for a few minutes. Once one side is crispy, you can flip them to get the other side crispy.
-
Finally, add back the chorizo to the potatoes and stir to mix.
-
To serve, dollop or drizzle the sauce over the top of the Patatas Bravas and make sure that you have some to serve on the side because I guarantee you will want lots!
