chorizo potatoes

5 from 2 votes

Chorizo potatoes or patatas braves con chorizo is a traditional tapas dish kicked up big time. The chorizo is Spanish. This is not a good place to substitute Mexican style chorizo.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: Spanish

Keyword: chorizo potatoes, spanish, tapas

Servings:

Calories: 911kcal

Author: romain | glebekitchen

Ingredients

Chorizo potatoes

1 lb small new potatoes - cut in big bite size pieces.
8 oz spanish chorizo sausage - diced
1 or more large shallot - sliced thinly
1/2 tsp smoked paprika - hot or mild
salt to taste
1 Tbsp olive oil

Aioli

1 clove garlic - well crushed
An egg yolk - coddle your egg if safety is a concern
1 Tbsp sherry vinegar
Juice of 1/4 lemon
1 Tbsp of plus 1/2 cup olive oil
1/2 cup vegetable oil
1/4 tsp salt

Instructions

Aioli

In a small food processor or blender combine the egg yolk, garlic, sherry vinegar, lemon juice and one Tbsp olive oil. Pulse a couple times.
Mix the olive oil and vegetable oil in a container well suited to drizzling. A measuring cup or drinking glass is not the answer here... You will curse.
Run the processor continuously while drizzling in the oil. You are making mayonnaise. It will thicken up nicely.
Add the salt and taste. If it's not quite right add a bit more salt or lemon. Your call.

Chorizo potatoes

Pre-heat your oven to 375F.
Boil the potatoes in well salted water until a knife slides into a potato easily. Drain.
Heat the olive oil in an oven-proof frying pan over medium heat.
Add the chorizo and cook for 3-4 minutes.
Stir in the shallot and cook until soft, another minute or so.
Now add the potatoes and mix until the potatoes are well coated with oil. Sprinkle them with paprika and season with salt.
Place the skillet in the oven and roast for 10 minutes. Stir and roast another 10 minutes.
Serve with aioli on the side or drizzled overtop or both.

Notes

Aioli is all about personal taste. One clove of garlic is pretty garlicky but if you like more or less adjust to taste. Traditional aioli is 100 percent olive oil. That's pretty assertive. A mix of olive and vegetable oil keeps the character of aioli but lightens the flavour somewhat - again do what you like. It's your kitchen!

Nutrition