Chorizo & Crispy Potatoes

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

with charred corn & fresh parsley

4.6

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Chorizo & Crispy Potatoes
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  1. 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).

  2. 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.

  3. 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.

  4. 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.

Frequently Asked Questions

What is the preparation time for Chorizo & Crispy Potatoes?

The preparation time for Chorizo & Crispy Potatoes with charred corn & fresh parsley is between 25 and 45 minutes.

What is the total time required to make Chorizo & Crispy Potatoes with charred corn & fresh parsley?

The total time required to make Chorizo & Crispy Potatoes with charred corn & fresh parsley is between 40 and 60 minutes.

How many servings does Chorizo & Crispy Potatoes provide?

4 servings

What are the main ingredients in Chorizo & Crispy Potatoes?

Baby Potatoes, Cooked Chopped Tomato, Corn, Fresh Parsley, Garlic Clove, Garlic Cloves, Ground Paprika, Onion, Onions, Sliced Pork Chorizo

What is the nutritional information of Chorizo & Crispy Potatoes?

Calories: 453, Carbs: 70 grams, Fat: grams, Protein: 18.1 grams, Sugar: 14.3 grams, Salt: 639 grams

How do I prepare Chorizo & Crispy Potatoes?

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.

What should be prepared from my kitchen to make Chorizo & Crispy Potatoes?

Baby Potatoes, Cooked Chopped Tomato, Corn, Fresh Parsley, Garlic Clove, Garlic Cloves, Ground Paprika, Onion, Onions, Sliced Pork Chorizo

How many calories does Chorizo & Crispy Potatoes have?

453 calories

How much fat content does Chorizo & Crispy Potatoes have?

grams

Woolies Products in this dish

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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