Roasted Garlic Patatas Bravas with Chorizo Iberico

Posted by Gieselle Baerveldt on

Although patatas bravas are typically served fried with an aioli, this recipe takes the typical inspiration and makes them the base of the pintxos, topped with perfectly smoky Chorizo Iberico.

Porción: 10

•    4 medium Yukon gold potatoes
•    1 head of garlic
•    2 tablespoons of extra virgin olive oil, divided
•    ¼ cup of white onion, finely chopped
•    1 teaspoon smoked sweet paprika
•    1 teaspoon smoked hot paprika
•    ½ teaspoon cayenne pepper
•    ½ teaspoon kosher salt
•    ¼ cup of parsley, chopped
•    100 grams of Fermin Chorizo Iberico sliced into 10 slices

1.    Preheat oven to 400F
2.    Cut off the top third of the head of garlic, drizzle with 1 tablespoon of olive oil, and wrap with tin foil. Roast in the oven for 40 minutes
3.    Remove the garlic from the oven and let cool. Once cool enough to handle, remove the softened roasted garlic cloves from the bulb and place in a large glass bowl
4.    Line a 9 inch  by 9 inch baking dish with parchment
5.    Peel the potatoes and slice into very thin rounds using either a mandoline or vegetable peeler
6.    Set a sauté pan over medium heat
7.    Add the remaining olive oil and onion and sauté until softened, about 3 minutes. Next add the sweet and hot paprika, cayenne and salt and sauté for another minute
8.    Pour the spiced onion mixture into the glass bowl containing the roasted garlic and stir or whisk thoroughly. Add in the potatoes and coat evenly with the spiced paste
9.    Arrange the potatoes in an even layer in the baking dish and cover with aluminum foil
10.    Roast at 400F for 30 minutes. Remove the foil and roast for an additional 10 minutes
11.    Remove from the oven and let cool to room temperature. Once cooled, store in the refrigerator for at least 4 hours
12.    Slice into 10 even squares, sprinkle with chopped parsley and skewer a slice of the chorizo Iberico atop it


(Recipe and photo courtesy of:

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