Crispy chorizo loaded potatoes
By MOB Kitchen
Published on 10 December 2021
MOB Kitchen’s twist on a favourite tapas dish with crispy potatoes, smoky sausage, spicy sauce and punchy aioli. A match made in heaven. Time and servings
1 hr 15 minsTotal time
4Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 6 tbsp of olive oil
- 750 g of potatoes, chopped into 1 inch cubes, leaving skins on
- 1 garlic bulb, plus 2 cloves roughly chopped
- 1 red chilli, roughly chopped
- 2 spring onions, roughly chopped
- 1 tbsp of smoked paprika
- 1 tbsp of tomato purée
- 100 g of chorizo, roughly choppped
- 20 g of plain flour
- 150 ml of chicken stock
- 400 g of passata
- 4 tbsp of mayonnaise
- 1 handful of flat leaf parsley, roughly chopped
Method
Step 1
Preheat an oven to 190°C/170°C fan/ gas 5. Pop in a roasting tray, with 2 tbsp olive oil, to heat up. Wrap your bulb of garlic in a square of baking paper.Step 2
Remove the hot tray from the oven and carefully add the potatoes. Season with salt and toss until coated, then put back in the oven. Place the garlic on a lower shelf. Roast for 45 mins, turning the potatoes occasionally, so they brown evenly.Step 3
Meanwhile, place the chilli, spring onion and 2 garlic cloves into a blender with the smoked paprika, tomato purée and 4 tbsp olive oil. Blend until you have a fairly smooth vegetable paste.Step 4
Heat a frying pan over medium heat. Add the chorizo and fry for a few mins until it’s crispy. Remove from the pan.Step 5
Tip the vegetable paste into the same pan and cook for a few mins until fragrant. Add the flour and cook for a further 2 mins, stirring until smooth. Gradually pour in the chicken stock, whisking constantly to keep it smooth.Step 6
Once all the stock has been added, pour in the passata and bring the mixture to a simmer. Cook for 5 mins, then season to taste with salt. This is the bravas sauce.Step 7
Back to the oven. Once 45 mins have elapsed, remove the garlic from the oven and roast the potatoes for another 10–15 mins. Once the garlic is cool enough to handle, squeeze out the pulp. Pop it into a bowl along with the mayonnaise and mix to combine. This is the roast garlic aioli.Step 8
Assembly time: pour the potatoes onto a plate and spoon the bravas sauce over. Next, do the same with the roast garlic aioli. Sprinkle with the chopped chorizo and some parsley, then serve.