Patatas Bravas with Chorizo

Instructions

1. Preheat and Prepare Tray

   1 min hands-on15 min waiting

   • Preheat oven to 190°C (375°F).
   • Place a roasting tray with a small amount of olive oil in the oven to heat.

2. Prepare Potatoes

   5 min hands-on

   • Wash and scrub potatoes, leaving skins on.
   • Chop potatoes into 1-inch cubes.
   • Toss cubes with a pinch of salt.

3. Roast Garlic and Potatoes

   3 min hands-on45 min waiting

   • Wrap a bulb of garlic in baking parchment.
   • Remove hot tray from oven and add seasoned potatoes in a single layer.
   • Place wrapped garlic on a lower rack.
   • Roast for 45 minutes, turning potatoes every 15 minutes.

4. Make Bravas Sauce

   10 min hands-on5 min waiting

   • Roughly chop garlic, cayenne, and scallions.
   • Blend with smoked paprika, whole-grain flour, tomato paste, and olive oil until smooth.
   • Cook chorizo in a frying pan until crispy, then remove.
   • Cook vegetable paste in the same pan for 2-3 minutes.
   • Gradually whisk in chicken stock until smooth.
   • Stir in canned tomato sauce and simmer for 5 minutes.

5. Make Roasted Garlic Aioli

   2 min hands-on

   • Squeeze roasted garlic cloves into a bowl.
   • Mix garlic pulp with mayonnaise until smooth.

6. Finish Roasting Potatoes

   1 min hands-on

   • Check potatoes after 45 minutes; roast longer if needed until golden-brown.

7. Assemble Dish

   3 min hands-on

   • Transfer potatoes to a serving dish.
   • Spoon bravas sauce over potatoes.
   • Add dollops of garlic aioli on top.
   • Sprinkle crispy chorizo and chopped parsley over the dish.
   • Cooking tips:
   • Soak potato cubes in cold water for 30 minutes before roasting for extra crispiness.
   • Adjust cayenne pepper to suit your spice tolerance.
   • Blend roasted garlic and mayonnaise for a smooth aioli or whisk for a rustic texture.
   • Prepare bravas sauce and aioli a day in advance and store in the refrigerator.