Serves: 4 as an appetizer • Time: 45 minutes
Patatas bravas is a dish of fried potatoes that’s served in virtually every bar in Spain. Fried + potatoes? Sounds like a recipe for drunk food. In this version, Powell bakes the potatoes to make a slightly healthier version that’s still just as flavorful—and worth eating sober.
- 2 lbs. small red and white potatoes, quartered
- 3 Tbsp. Oleum Hispania extra-virgin olive oil
- El Avión paprika
- Salt and pepper
- 1 cup spicy chorizo, cubed
- Bravas Sauce (recipe below)
- Mayonnaise, for serving
- Parsley, chopped, for serving
1. Preheat the oven to 450°F.
2. In a large bowl or pot, soak the potatoes in very hot water for 15 minutes. Drain and pat dry. Toss the potatoes in the olive oil, paprika, and salt and pepper. Arrange the potatoes onto a baking sheet in one layer and roast in the oven for 25 minutes, stirring once.
3. Meanwhile, sauté the chorizo in a skillet until the fat is rendered, about 5 minutes. Transfer to a paper-towel-lined plate to drain.
4. Toss the potatoes with the cooked chorizo and serve with the Bravas Sauce, mayonnaise, and parsley.
- 5 canned whole peeled tomatoes
- ½ yellow onion, peeled and sliced
- 3 garlic cloves
- 1 tsp. El Avión paprika
- 1 Tbsp. Oleum Hispania extra-virgin olive oil
1. In a food processor, combine the tomatoes, onion, garlic, paprika, and salt. Blitz until homogenous.
2. In a skillet, heat the olive oil. Add the sauce and cook until fragrant, about 5 minutes.