Serves 4

Patatas Bravas is a famous tapas dish which originated in Madrid but is now shared widely across Spain. Enjoy our version of the classic with the addition of Götzinger’s Spanish Chorizo on top! Pair with a glass of sangria on a balmy day and you have yourself quite the Spanish treat!

  • Ingredients

    • Red potatoes (diced to the size of a cherry tomato) – 1kg
    • Olive oil – 7tb sp.
    • Salt – to season
    • Brown onion (fine sliced) – 1
    • Garlic cloves (fine sliced) – 2
    • Tomato paste – 1 tbsp.
    • Tin of crushed tomatoes – 200g
    • Smoked paprika – 2 tsp.
    • Hot chili powder – 1 tsp.
    • Sugar – 1 tsp.
    • Cracked black pepper – to season
    • Götzinger Smallgoods Spanish Chorizo (2cm thick slices) – 2 sausages
    • Aioli – drizzle
    • Continental parsley leaves – to garnish
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  • Instructions

    1. Heat the oven to 180°
    2. Place the diced potatoes onto lined baking trays and drizzle with 4 tb sp. of olive oil and season with salt. Toss to coat the potatoes well and then place in the oven to roast for 1 hour.
    3. In a pan, heat the extra olive oil, then add the sliced onion and garlic. Cook for about 5 minutes until the onions are soft.
    4. Stir through the tomato paste cook for a further 2 minutes.
    5. Add the crushed tomatoes, smoked paprika, hot chili powder, sugar and season with salt and cracked black pepper. Cook for 10 minutes – stirring regularly.
    6. Remove the sauce from the pan and set aside.
    7. Turn up the heat and cook the sliced chorizo in the pan. Cook for about 5 minutes and turn regularly.
    8. Add the sauce back into the pan with the chorizo and heat the sauce back up for 2 minutes on a medium heat.
    9. Remove the potatoes from the oven and place them into a serving dish. Top with the chorizo and sauce and finish with a drizzle of aioli on top and garnish with a few parsley leaves.

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