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Roasted new patatas & chorizo bravas with aïoli

I went to a restaurant with my dad where we feasted on spicy patatas bravas, jamón ibérico that melted on the tongue like a fine butter and garlic prawns served simply with lime and fresh herbs. My dad (the Spanish teacher) was talking to the waiter who thought his Spanish was so good he was actually from Spain. Well, I just sat there beaming with pride. This is a recipe to remind me of that fantastic Friday lunch. There are many ways to make patatas bravas, and chorizo is not usually thrown in, but being a chorizo addict, totally entranced by its robust flavours, I just had to add some.

Time from start to finish: 25 minutes

Serves: 2

Equipment: Large roasting tin, medium pan

500g baby or new potatoes

Olive oil

400g tin of chopped tomatoes

4 tbsp balsamic vinegar

1–2 tsp smoked paprika

1–2 tsp caster sugar

150ml aïoli (shop-bought, or if you fancy making your own)

150g chorizo ring

A small handful of fresh flat leaf parsley

Salt and freshly ground black pepper

+ Preheat the oven to 220°C, (fan 200°C), 425°F, Gas Mark 7.

+ Put the potatoes into a large roasting tin. If using new potatoes (not ‘baby’), halve or quarter them first. Season with salt and pepper and drizzle with a good amount of oil. Roast in the hot oven for 20 minutes.

+ Pour the tomatoes into a medium pan over a medium heat. Add the vinegar, paprika and sugar to taste, a drizzle of oil, and salt and pepper. Bring to a simmer then bubble away for 15 minutes, stirring occasionally.

+ Meanwhile, make your aïoli and set aside or skip to the next step if using shop-bought.

+ Peel and chop the chorizo into chunky pieces and set aside.

+ Give the sauce a stir and check on the potatoes, tossing them about a bit. Add the chorizo to the sauce for the last 5 minutes of cooking time.

+ The potatoes are cooked when crisp and golden outside and tender inside when pierced with a knife. Remove them from the oven and tip onto a serving platter for sharing. Take the now-reduced tomato sauce off the heat and add some salt and pepper if need be. Then pour it over the potatoes and top with the aïoli and tear over the parsley leaves. Sometimes in Spain this is served with cocktail sticks. Wonderful!