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Home Patatas Bravas met Aioli en Chorizo

Tapas Spanish Drinks Sharing Quick Savory

Imagine: a cool evening, a glass of red wine, and a table full of steaming little dishes. That's exactly the atmosphere you can create at home with this patatas bravas recipe. Serve everything in small bowls and put a few tapas bowls out for the sauces and extras so everyone can help themselves. This dish comes together quickly, is full of flavor and works just as well for a cozy night in as for a larger table event.

x_ckl_recipe_markerPatatas Bravas with Aioli and Chorizo Crispy patatas bravas with a spicy tomato sauce, creamy aioli and juicy chorizo. Perfect for sharing at the table, with small bowls for everyone. How to make patatas bravas with aioli and chorizo? Tapas / Drinks Spanish 4 servings 20 min 35 min 55 min

Preheat the oven to 220°C (200°C fan).
Peel the potatoes and cut them into roughly 2 cm cubes. Pat them dry with paper towels.
Place the potato cubes in a bowl, add 3 tablespoons of olive oil and season with salt, paprika powder and garlic powder. Mix well so everything is evenly coated.
Spread the potatoes in a single layer over a baking sheet lined with parchment paper. Roast for 30 to 35 minutes in the oven until golden and crispy. Turn once halfway through.
Meanwhile make the spicy tomato sauce. Heat a splash of olive oil in a small saucepan over medium heat. Sauté the chopped onion and garlic gently for 3 minutes. Add the can of peeled tomatoes, smoked paprika powder, cayenne pepper, a pinch of sugar and salt. Let the sauce simmer on low for 15 minutes. Puree until smooth with an immersion blender.
Make the aioli by mixing mayonnaise with crushed garlic, lemon juice and a pinch of salt. Taste and adjust as needed.
Fry the chorizo slices in a dry frying pan over medium heat for 2 to 3 minutes per side until crisp and the fat has rendered.
Divide the crispy potatoes between small bowls. Spoon the tomato sauce over generously and add a few spoons of aioli. Place the fried chorizo alongside and garnish with fresh parsley. Serve immediately.

Tapas Spanish Drinks Sharing Quick Savory 800 g waxy potatoes 3 tbsp olive oil (plus extra for the sauce) 1 tsp smoked paprika powder 0.5 tsp garlic powder Salt to taste 150 g chorizo, sliced A handful of fresh parsley, roughly chopped For the tomato sauce: 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 can peeled tomatoes (400 g) 1 tsp smoked paprika powder 0.25 tsp cayenne pepper 1 pinch of sugar Salt to taste For the aioli: 100 g mayonnaise 2 garlic cloves, pressed 1 tbsp lemon juice Salt to taste Oven Baking sheet Parchment paper Mixing bowl Small saucepan Immersion blender Frying pan Small bowls Cutting board Chef's knife Tapas Dishes tapas-bowls Tapas boards tapas-serving-board Tapa table tapas-table Serving Board wooden-serving-board Cosy & Trendy Small Bowls Streetfood ø 12 cm / 270 ml - 10 Pieces Cosy & Trendy ["Small bowl"] Cosy & Trendy Small Bowls Streetfood 11 x 8 cm - 10 Pieces Cosy & Trendy ["Small bowl"] Cosy & Trendy Bowls Streetfood ø 16 cm / 700 ml - 10 Pieces Cosy & Trendy ["bowl"] Pappardelle with chorizo and goat cheese foodies-pappardelle-met-chorizo-en-geitenkaas Roasted pepper bites with ricotta and basil foodies-geroosterde-paprika-hapjes-met-ricotta-en-basilicum Chorizo-date bites with manchego and honey foodies-chorizo-dadel-hapjes-met-manchego-en-honing Tapas Bodega-stijl foodies-sizzling-tapas-bodega-stijl

Recipe

Patatas Bravas with Aioli and Chorizo

Crispy patatas bravas with a spicy tomato sauce, creamy aioli and juicy chorizo. Perfect for sharing at the table, with small bowls for everyone.

Course	Tapas / Drinks
Kitchen	Spanish
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	35 min
Total	55 min

Equipment

Oven
Baking sheet
Parchment paper
Mixing bowl
Small saucepan
Immersion blender
Frying pan
Small bowls
Cutting board
Chef's knife

Ingredients

800 g waxy potatoes
3 tbsp olive oil (plus extra for the sauce)
1 tsp smoked paprika powder
0.5 tsp garlic powder
Salt to taste
150 g chorizo, sliced
A handful of fresh parsley, roughly chopped
For the tomato sauce:
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 can peeled tomatoes (400 g)
1 tsp smoked paprika powder
0.25 tsp cayenne pepper
1 pinch of sugar
Salt to taste
For the aioli:
100 g mayonnaise
2 garlic cloves, pressed
1 tbsp lemon juice
Salt to taste

How to make patatas bravas with aioli and chorizo?

Preheat the oven to 220°C (200°C fan).
Peel the potatoes and cut them into roughly 2 cm cubes. Pat them dry with paper towels.
Place the potato cubes in a bowl, add 3 tablespoons of olive oil and season with salt, paprika powder and garlic powder. Mix well so everything is evenly coated.
Spread the potatoes in a single layer over a baking sheet lined with parchment paper. Roast for 30 to 35 minutes in the oven until golden and crispy. Turn once halfway through.
Meanwhile make the spicy tomato sauce. Heat a splash of olive oil in a small saucepan over medium heat. Sauté the chopped onion and garlic gently for 3 minutes. Add the can of peeled tomatoes, smoked paprika powder, cayenne pepper, a pinch of sugar and salt. Let the sauce simmer on low for 15 minutes. Puree until smooth with an immersion blender.
Make the aioli by mixing mayonnaise with crushed garlic, lemon juice and a pinch of salt. Taste and adjust as needed.
Fry the chorizo slices in a dry frying pan over medium heat for 2 to 3 minutes per side until crisp and the fat has rendered.
Divide the crispy potatoes between small bowls. Spoon the tomato sauce over generously and add a few spoons of aioli. Place the fried chorizo alongside and garnish with fresh parsley. Serve immediately.

Cooking mode Prevents your screen from going to sleep

Small bowls aren't a side note in tapas but rather the secret behind a beautifully set table. Everyone gets their own portion of sauce or snack, without anyone having to scramble for the last bite. Feel free to set out extra bowls with olives, manchego or roasted peppers. That way you can eat your way through a complete Spanish bodega, right at home.

Tip: want to make the bravas even more exciting? Add a splash of sherry vinegar to the tomato sauce for extra depth. And serve everything warm, because cold patatas bravas are simply not an option. A set of sturdy ceramic bowls holds the heat well and also looks appetizing on the table.

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