Patatas Del Chef Recipe

Prep potatoes

Peel the potatoes if you prefer (leaving skin on is fine). Cut into 1-inch (2.5 cm) cubes or chunky bite-sized pieces. Place in a large pot and cover with cold water. Add 1 teaspoon sea salt. Bring to a gentle boil and simmer for 6–8 minutes until just tender but not falling apart (a fork should meet slight resistance). Drain well and spread on a tray to steam-dry for 5 minutes.

Par-fry potatoes

Heat 3/4 cup vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering (about 180°C / 350°F equivalent). Add the potatoes in a single layer (work in batches if needed). Let them cook undisturbed for 4–6 minutes to form a golden crust, then toss and continue to fry 3–4 more minutes until all sides are golden and crisp. Use a slotted spoon to transfer potatoes to a paper towel–lined tray. Season immediately with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Keep warm.

Cook chorizo

While potatoes fry, remove the chorizo casing if present and dice into 1/4-inch pieces. In a separate skillet set over medium heat, add the chorizo (no additional oil needed—use its fat). Cook, stirring occasionally, for 4–6 minutes until the pieces are browned and some fat has rendered. Add 2 minced garlic cloves and 1 teaspoon smoked paprika and cook 30–45 seconds until fragrant. Remove from heat and transfer chorizo and any rendered fat to a bowl, leaving about 1 tablespoon of fat in the pan.

Combine with potatoes

Return the potatoes to the skillet with the butter and reserved chorizo fat over medium heat (alternatively use the skillet where potatoes were par-fried). Add the cooked chorizo and toss gently for 1–2 minutes to marry flavors and re-crisp the potatoes. Stir in 100 g grated or finely diced Manchego, 2 tablespoons chopped parsley, and adjust seasoning to taste (add a pinch more salt if needed). Remove from heat.

Sauté aromatics

In a small saucepan, heat 1 tablespoon extra virgin olive oil over medium heat. Add 1/2 cup finely diced yellow onion and sauté until soft and translucent, about 4–5 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to sweeten. Add 400 g crushed tomatoes, 1 tablespoon sherry or red wine vinegar, 1 teaspoon smoked paprika, 1/4 teaspoon hot smoked paprika or cayenne, 1/2 teaspoon sugar, and 1/2 teaspoon salt. Simmer gently, uncovered, for 10–12 minutes until slightly thickened. If sauce becomes too thick, stir in up to 2 tablespoons water to reach a saucy consistency. Taste and adjust vinegar, salt or heat as needed.

Finish sauce

For a smoother brava, blitz briefly with an immersion blender or in a small food processor, then return to heat for 1 minute. Keep warm until ready to serve.

Place the warm potatoes and chorizo on a serving platter or individual plates. Spoon or drizzle the spicy brava sauce alongside or over the potatoes (serve extra sauce on the side). Garnish with remaining chopped parsley and scatter a few extra small shavings of Manchego if desired. Serve immediately with lemon wedges for brightness.