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
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.
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!