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.
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.
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.
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.
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
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