Chorizo Patatas Bravas with Chorizo - Easy Potato Side!
Patatas Bravas 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 tablespoon Olive Oil
- 2 teaspoon Spanish Paprika (this will be mild. Use more or less based on spice preference)
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Ground black pepper
- 10 oz Spanish Chorizo either cooked or uncooked is fine, but not dried
Paprika Aioli
- 1 cup Mayonnaise
- 4 teaspoon Spanish Paprika
- 1 teaspoon Garlic Powder
Instructions
Prep-Ahead Instructions
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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.)
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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.
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Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.
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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.
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While the potatoes are cooking, you can also prep the chorizo. If your chorizo has a casing, you can remove the casing.
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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.
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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
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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.
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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.
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Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.
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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.
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Finally, add back the chorizo to the potatoes and stir to mix.
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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!
Recipe Notes
- I used Yukon Gold Potatoes because they are really easy to work with. They are a waxy potato that doesn’t start oxidizing immediately after it is cut, like russet potatoes. It’s also great because the skin is thin and doesn’t need to be peeled. For these same benefits, you could also use baby new potatoes or creamer potatoes. You can also use Russet potatoes, however, you will want to peel off the skin and immediately submerge them in cold water to prevent them from turning brown. You can store them in the fridge in water for a day ahead either whole or cut into pieces. Then drain and pat dry before moving on to the seasoning and roasting step.
- I used Spanish Chorizo in this recipe, which is filled with smoky paprika. If you cannot get chorizo, then you can use any sausage that you like and when you are rendering it in the pan, mix in 1-2 teaspoons of Spanish paprika to the sausage. Of course, you can leave the chorizo out all together and still have a fantastic dish, you will just need to add a bit of extra virgin olive oil to the pan during the last crisping step for the potatoes.
- To make it vegetarian, you simply need to eliminate the meet or replace it with a vegetarian version.
- To make this Patatas Bravas recipe vegan. First, you will need to eliminate or replace the Chorizo with a vegan alternative. Second, you will need to find a vegan mayonnaise for the aioli.