Patatas Bravas With Chorizo & Spicy Romesco

Spice up your taters with this tasty recipe

By Andrea Maunder   2017-03-03

Patatas bravas is a dish found in Tapas bars throughout Spain. Directly translated, it means fierce or brave potatoes, which is about right, because they are served with a spicy sauce. Chorizo is Spanish pork sausage, usually spiced with smoked paprika and a little chili pepper. And Romesco is a traditional Spanish sauce made with roasted bell peppers and almonds. I adore all three, so I combined them in a fabulous small-plates dish. You can find chorizo in the deli section of most supermarkets and all the other ingredients are readily available. And this romesco sauce recipe uses time-saving ingredients so you can entertain with ease. 

Patatas Bravas with Chorizo & Spicy Romesco 

For about 24 hors d’oeuvres-sized portions

For Romesco Sauce

2 tbsp olive oil

1/2 tsp smoked paprika (or 1 tsp regular paprika, 

if you can’t find smoked)

1/2 tsp crushed red pepper flakes, or to taste

4 cloves garlic, sliced

2 slices French bread or one sandwich slice, 

crusts removed, cut into 1-inch cubes

1/4 cup sliced almonds 

250-ml jar roasted red bell peppers, drained 

(don’t worry if your jar is a little bigger or smaller)

2 tbsp oil-packed sundried tomatoes, from the jar

1/2 tsp kosher salt – or to taste 

2 tbsp red wine vinegar 


For potatoes

4 large russet potatoes, peeled and cut into 

1-inch cubes (or use the kind you have on hand) 

Vegetable oil for frying – about 2 cups

Kosher salt 


To finish the dish

2 tbsp olive oil

1 small onion, diced

1/2 tsp smoked paprika

8 oz cured Chorizo – mild or spicy,  your 

preference, cut into 1/2 inch cubes

Chopped fresh parsley to garnish, if desired

Preheat oven to 350°F


In a small pan over medium-low heat, heat the olive oil with the smoked paprika and red pepper flakes. Add the garlic and warm gently for about 10 minutes until the garlic is fragrant and softened. Set aside.

Meanwhile, line a small baking sheet with parchment paper. Place garlic, bread and almonds on the pan and toast in the oven 4-5 minutes, stirring occasionally, until the bread is crisp and almonds are lightly browned. 

Place roasted peppers, tomatoes, bread, almonds, vinegar and salt in a food processor or blender. Use a rubber spatula to scrape in the garlic and spices, making sure to include all the olive oil. Purée until finely ground. Taste and re-season, adding salt or spice to your taste. Set aside at room temperature.

Fry the potatoes. If you have a deep fryer, use it. Otherwise, in a deep pot, heat the vegetable oil over medium-high heat until shimmering. Fry potatoes, in batches, until golden and cooked through – about 10 minutes per batch. With a slotted spoon, remove from oil and drain on paper towels, season with salt to taste. Set aside.

Meanwhile, in a large frypan (nonstick is great), warm the 2 tbsp olive oil over medium-high heat, add onion and smoked paprika, stirring occasionally, cook a few minutes. Add chorizo and fry another 4-5 minutes until chorizo is warmed and slightly browned. You can set everything aside at this point and warm together when you are ready to serve – or continue to serve immediately.

Assemble the dish

Add potatoes to chorizo-onion mixture and warm over medium heat, tossing gently (until heated through, if prepared in advance). Turn out onto a warmed platter. Drizzle with romesco sauce, sprinkle with a little chopped parsley. Serve with cocktail plates and forks and allow your guests to help themselves. (Any leftover romesco will keep in the fridge a couple of weeks – or freeze it for later use. Delicious as sandwich spread or with poultry, meat or fish.)




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