Bravas-Style Potatoes and Chorizo
Ali Clarke and Santos Loo
June 21, 2023
Potatoes are a frequent side dish in our house and we are always looking for ways to change them up. One of our favorites is patatas bravas, Spain’s iconic tapas dish of perfectly cooked potatoes drizzled with a paprika-based sauce and served with aioli. While chorizo isn’t traditional for this recipe (and even here is optional), we love any excuse to add D’Artagnan’s delicious Spanish-style chorizo. It just perfectly compliments the potatoes and aioli. For best results, even though it's not traditional, we leave the thin skin on the baby gold potatoes, then the Anova Precision Oven cooks them perfectly by steaming the potatoes first before roasting, yielding a fluffy interior and crispy skin. While we love serving these potatoes as patatas bravas, you could just use this cooking method and serve the potatoes plain or with any other side like chimichurri or tossing them with parmesan and parsley. Serve the patatas bravas as an appetizer, side dish, or even for breakfast with a fried egg.
Notes: For the best texture, make sure to use whole baby potatoes as opposed to cutting larger potatoes into smaller pieces.
This recipe uses Diamond Crystal kosher salt.
Serves
4
Prep Time
00:20
Cook Time
00:40
5 (1)
157
Ingredients
For the Potatoes
2 lb
Dutch baby gold potatoes, cleaned and dried
4
D’Artagnan Spanish style chorizo links (12 ounces), cut on the bias 1/4-inch thick (optional)
2 Tbsp
extra virgin olive oil
Kosher salt, to taste
For the Bravas Sauce
⅓ cup
extra virgin olive oil
½ medium
red onion, finely diced (about 1 cup)
3 cloves
garlic, minced
1 Tbsp
smoked paprika
1 tsp
hot paprika
1 tsp
kosher salt
1 Tbsp
all purpose flour
1.5 cups
chicken stock
For the Aioli
3 cloves
garlic
½ tsp
kosher salt
1 cup
mayonnaise
1 tsp
fresh lemon juice
1 tsp
sherry vinegar
1 Tbsp
extra virgin olive oil
Steps
1. Preheat the Oven
Rack
Place an oven rack in position 3 (middle).
Sous Vide Mode: Off
Steam: 100%
Temp: 400°F
Heat: Rear
2. Steam the Potatoes
Rack
Place the potatoes in an even layer on the Anova sheet pan. Place in the oven and cook for 20 minutes or until a toothpick inserted into the potato meets little resistance; the skin of the potato should not burst.
Sous Vide Mode: Off
Steam: 100%
Temp: 400°F
Heat: Rear
00:20 Timer
3. Make the Bravas Sauce
While the potatoes steam, make the bravas sauce. In a medium saute pan, heat the olive oil, onion, and garlic over medium-low heat and cook for 6-7 minutes. Adding the aromatics while the oil is still cool will allow them to slowly fry until just lightly golden brown. Add the smoked and hot paprika and salt to the pan and stir until the onion is evenly coated in the spices. Cook for 30 seconds, stirring constantly, to allow the spices to bloom. Add the flour and cook for 1 minute, stirring frequently. Whisk in the stock and increase the heat to medium. Continue to whisk until the sauce thickens, scraping the bottom of the pan to release any flour, about 4-5 minutes or until slightly thickened. Transfer the sauce to a blender and blend until smooth. Pour the sauce back into the pan, and cook an additional 2-4 minutes over medium heat, whisking constantly, until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.
4. Adjust the Oven Temperature
Rack
Place an oven rack in position 4 and another in position 1.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top, Rear
5. Smash the Potatoes
When the potatoes have finished cooking, place one on a cutting board and use the bottom of a 1-cup measuring cup to lightly but evenly press on the potato until you just hear the skin pop and the potato flattens to about ½-inch thick. Repeat with the remaining potatoes and then return them to the Anova sheet pan. Drizzle 1 tablespoon of oil over the potatoes to lightly coat each one. Flip the potatoes and drizzle the remaining 1 tablespoon of oil to coat the other side. Season with salt to taste.
6. Prep the Chorizo
Cut the chorizo links on the bias into about 8 pieces each, about 1/4-inch thick slices. Spread evenly on a sheet pan in one layer.
7. Roast the Potatoes and Chorizo
Rack
Place the potatoes on the top rack and the chorizo on the bottom rack in the preheated oven. Roast for 8 to 10 minutes, or until the potatoes are brown and crispy and the chorizo renders its fat and becomes golden brown around the edges.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top, Rear
00:08 Timer
8. Make the Aioli
While the potatoes and chorizo roast, make the aioli. Add the garlic and salt to a mortar and pestle and pound until it becomes a smooth paste. Alternatively you can use the side of your knife against your cutting board or a microplane to make the paste. Add the paste to a medium bowl along with the mayonnaise, lemon juice, vinegar and olive oil and stir to evenly combine. Use immediately, or store in an airtight container in the refrigerator.
9. Assemble and Serve
Remove the potatoes and chorizo to a medium bowl and toss to combine, making sure to scrape off any rendered fat from cooking the chorizo. Add to a serving platter and spoon over the bravas sauce. Add the aioli to a small serving bowl and serve on the side.
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