### Spanish Savour: Patatas Bravas with Smoky Chorizo and Garlic Aioli
Hello, dear readers! Al here, back again with another exciting dish to tantalize your taste buds. Today, we’re diving into one of my all-time favorite Spanish tapas dishes – Patatas Bravas. But we’re taking it up a notch by adding some delicious smoky chorizo and a creamy garlic aioli. Perfect for a snack, a starter, or even a light meal, this dish is sure to bring a bit of Spanish sunshine to your kitchen, even if the British weather outside is less than cooperative.
I fell in love with Patatas Bravas during a memorable trip to Spain with my wife, where we spent countless evenings hopping from one tapas bar to another. The crispy potatoes, fiery spices, and the cool, garlic-infused sauce created a symphony of flavors that we simply couldn’t get enough of. Now, whenever I make this dish at home, it transports me right back to those sun-soaked evenings in Seville.
### Ingredients
Before we begin, let’s gather all our ingredients:
– 1 kg potatoes, peeled and diced
– 200 g chorizo, sliced
– 4 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp sweet paprika
– 1/2 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp sea salt
– 200 ml mayonnaise
– 2 garlic cloves, minced
– 1 tbsp lemon juice
– 1 tbsp fresh parsley, chopped (optional for garnish)
### Method
Let’s get cooking!
1. **Prepare the Potatoes:**
– Preheat your oven to 220°C (425°F). Rinsing and drying the diced potatoes ensures they get that lovely crispiness we all crave.
– Spread them evenly on a baking tray lined with parchment paper. Drizzle with 3 tablespoons of olive oil, sprinkle with sea salt, and toss to coat.
– Bake for 25-30 minutes until golden and crispy, turning halfway through to ensure they cook evenly.
2. **Cook the Chorizo:**
– While the potatoes are baking, heat 1 tablespoon of olive oil in a frying pan over medium-high heat.
– Add the sliced chorizo and cook for 5-7 minutes until crispy and slightly browned. This step not only crisps the chorizo but also releases those wonderful smoky flavors.
– Remove the chorizo from the pan, leaving the rendered fat in the pan. (We don’t waste that liquid gold!)
3. **Prepare the Spice Mix:**
– Mix together the smoked paprika, sweet paprika, chili powder, and garlic powder in a small bowl. This vibrant mix will give your potatoes that classic Bravas kick.
4. **Toss the Potatoes:**
– Remove the potatoes from the oven and transfer them to a large mixing bowl.
– Sprinkle the spice mix over the potatoes and toss to coat evenly. Every single bite should be packed with flavor.
5. **Make the Garlic Aioli:**
– In a small bowl, combine mayonnaise, minced garlic, and lemon juice.
– Mix until smooth and creamy. This garlic aioli is the perfect cooling counterpart to the spicy potatoes and chorizo.
6. **Combine and Serve:**
– Add the cooked chorizo to the spiced potatoes and give everything a good toss.
– Serve hot, drizzled with garlic aioli or with the aioli on the side for dipping. Garnish with fresh parsley if you fancy a pop of color.
### Final Thoughts
There you have it – Patatas Bravas with Smoky Chorizo and Garlic Aioli. A dish that’s incredibly easy to make yet impresses every single time. Whether you’re serving this for a cozy evening in or as part of a larger tapas spread, it’s bound to be a hit.
Cooking at home allows us to relive cherished memories and create new experiences with each meal. I hope this dish brings a bit of that Spanish flair into your home, as it does mine. Until next time, happy cooking and Ole!
Cheers,
Al
Ingredients
### Ingredients
– 1 kg potatoes, peeled and diced
– 200 g chorizo, sliced
– 4 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp sweet paprika
– 1/2 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp sea salt
– 200 ml mayonnaise
– 2 garlic cloves, minced
– 1 tbsp lemon juice
– 1 tbsp fresh parsley, chopped (optional for garnish)
Method
### Method
1. **Prepare the Potatoes:**
– Preheat your oven to 220°C (425°F).
– Rinse the peeled and diced potatoes under cold water to remove excess starch. Pat them dry with a clean towel.
– Spread the potatoes evenly on a baking tray lined with parchment paper.
– Drizzle with 3 tablespoons of olive oil, sprinkle with sea salt and toss to coat evenly.
– Bake in the preheated oven for 25-30 minutes or until golden and crispy, turning halfway through.
2. **Cook the Chorizo:**
– While the potatoes are baking, heat the remaining 1 tablespoon of olive oil in a frying pan over medium-high heat.
– Add the sliced chorizo and cook for 5-7 minutes until crispy and slightly browned.
– Remove the chorizo from the pan and set aside, leaving the rendered fat in the pan.
3. **Prepare the Spice Mix:**
– In a small bowl, mix together the smoked paprika, sweet paprika, chili powder, and garlic powder.
4. **Toss the Potatoes:**
– Once the potatoes are done baking, remove them from the oven. Transfer them to a large mixing bowl.
– Sprinkle the spice mix over the potatoes and toss to coat evenly.
5. **Make the Garlic Aioli:**
– In a small bowl, combine the mayonnaise, minced garlic, and lemon juice.
– Mix well until smooth and creamy.
6. **Combine and Serve:**
– Add the cooked chorizo to the spiced potatoes and toss everything together.
– Serve the Patatas Bravas hot, drizzled with garlic aioli or with the aioli on the side for dipping.
– Garnish with fresh parsley if desired. Enjoy!
