Today we’re transporting your kitchen to Spain with a rich, tangy, tomato-based patatas bravas sauce. This layered liquid, featuring smoky chorizo & paprika, will be poured over golden-roasted baby potatoes and sprinkled with charred corn & fresh parsley.
Chorizo & Crispy Potatoes
Chorizo & Crispy Potatoes
with charred corn & fresh parsley
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Cooked Chopped Tomato
- Corn
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Ground Paprika
- Onion
- Onions
- Sliced Pork Chorizo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PATATAS BRAVAS SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 100ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. In the final 1-2 minutes, mix through the chopped chorizo. Season.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LOOK AT THAT PLATE!
Plate up the roasted potatoes. Smother in the patatas bravas sauce and top with the charred corn. Garnish with the chopped parsley.
Baby Potatoes - 250g
Onion - 1
Garlic Clove - 1
Ground Paprika - 5ml
Cooked Chopped Tomato - 75g
Sliced Pork Chorizo - 30g
Corn - 50g
Fresh Parsley - 3g
GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PATATAS BRAVAS SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 200ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. In the final 1-2 minutes, mix through the chopped chorizo. Season.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LOOK AT THAT PLATE!
Plate up the roasted potatoes. Smother in the patatas bravas sauce and top with the charred corn. Garnish with the chopped parsley.
Baby Potatoes - 500g
Onion - 1
Garlic Clove - 1
Ground Paprika - 10ml
Cooked Chopped Tomato - 150g
Sliced Pork Chorizo - 60g
Corn - 100g
Fresh Parsley - 5g
GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PATATAS BRAVAS SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 300ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 10-12 minutes. Add an extra splash of water if it reduces too quickly. In the final 1-2 minutes, mix through the chopped chorizo. Season.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until crispy, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
LOOK AT THAT PLATE!
Plate up the roasted potatoes. Smother in the patatas bravas sauce and top with the charred corn. Garnish with the chopped parsley.
Baby Potatoes - 750g
Onions - 2
Garlic Cloves - 2
Ground Paprika - 15ml
Cooked Chopped Tomato - 225g
Sliced Pork Chorizo - 90g
Corn - 150g
Fresh Parsley - 8g
GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PATATAS BRAVAS SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 400ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 10-12 minutes. Add an extra splash of water if it reduces too quickly. In the final 1-2 minutes, mix through the chopped chorizo. Season.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until crispy, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
LOOK AT THAT PLATE!
Plate up the roasted potatoes. Smother in the patatas bravas sauce and top with the charred corn. Garnish with the chopped parsley.
Baby Potatoes - 1kg
Onions - 2
Garlic Cloves - 2
Ground Paprika - 20ml
Cooked Chopped Tomato - 300g
Sliced Pork Chorizo - 120g
Corn - 200g
Fresh Parsley - 10g
Woolies Products in this dish
