Try this patatas bravas and chorizo salad, then check out our classic patatas bravas, ham croquetas and more Spanish-inspired recipes.


  • 900g new potatoes, halved
  • 75ml vegetable oil, plus 1 tbsp
  • 120g diced chorizo
  • 2 egg yolks
  • 1 garlic clove, minced
  • ½ tsp sweet paprika
  • 1 tbsp lemon juice
  • 3 chargrilled peppers from a jar, seeds removed and cut into chunks
  • large handful of flat-leaf parsley, roughly chopped


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil. Cook the potatoes for 20 mins until just tender. Drain and steam dry.

  • STEP 2

    While the potatoes cook, put 1 tbsp of oil into a frying pan over a medium heat. Once hot, cook the chorizo for 4-5 mins, stirring occasionally until browned and the chorizo has released its oils. Scrape the contents of the pan into a sieve set over a bowl, pressing down on the chorizo to release all the oil. Top up the chorizo oil with more vegetable oil until you have 125ml.

  • STEP 3

    Put the potatoes into a large baking tray and drizzle with 3 tbsp of the chorizo oil. Season, toss together and roast for 35-40 mins, tossing halfway through, until golden.

  • STEP 4

    While the potatoes roast, make the aïoli. Whisk together the egg yolks, garlic and paprika. Slowly drizzle in the chorizo oil, whisking constantly. Keep going until the mixture is thick and smooth. Whisk in the lemon juice and season lightly.

  • STEP 5

    Arrange the potatoes and peppers onto a platter, and scatter over the chorizo. Drizzle with the chorizo aïoli and sprinkle over the parsley and some freshly ground black pepper. Serve with extra aïoli on the side.

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