Patatas bravas with unnecessary chorizo

Patatas bravas with unnecessary chorizo

A Year of Practiculture
Rohan Anderson & Kate Berry

Our little rented farmhouse sits smack bang in the middle of the potato-growing heartland of the Central Highlands. Each summer, massive diesel tractors turn over the rich volcanic soil into neat rows. A few weeks later the rows are planted by another large tractor full of potatoes that are unrecognisable as potatoes. They are covered in some sort of creamy-white powder, and are owned by the factory that will eventually process the crop, turning them into fries for the world’s largest takeaway franchise. The fries are part of the system that’s making people very sick, and I think they give the humble spud a bad reputation. Potatoes have been a starchy staple for cultures around the world for centuries. They’ve saved entire generations from famine, and they’ve been relied on as human fuel in hard times in many countries.

I love potatoes, and like bread, butter, coffee and pasta, I refuse to give them up. I don’t care about their carb-loading attributes, because I believe in balance. I wouldn’t eat potatoes every day of my life, but on occasion I like to cook this meal and really pig out and fill up on this humble and easy-to-grow food source.

It’s probably not traditional to eat this classic Spanish meal with chorizo, but that’s the beauty of being the cook – you can cook your family what you like. When I make a new batch of chorizo I often freeze a few sausages for meals like this. If you can’t access fresh chorizo, it still works well with the harder, cured variety.


Quantity Ingredient
1-2 tablespoons olive oil, plus extra to drizzle
3 onions, chopped
5 garlic cloves, chopped
725g tomato passata
1 tablespoon smoked pimenton
1/2 teaspoon chilli powder or cayenne pepper
handful parsley, chopped
8-10 potatoes, washed
300g My chorizo, chopped
salt, to taste
pepper, to taste
1 jalapeno chilli, chopped


  1. Heat a generous glug of olive oil in a frying pan over low–medium heat. Gently cook the onion and garlic for 20 minutes, stirring often (if they start to dry out, add a splash of water).
  2. Add the passata, pimentón, chilli powder and half the parsley. Simmer for 30 minutes, or until reduced and thickened. Allow to cool slightly, then purée with a hand-held blender.
  3. Preheat the oven to 200°C.
  4. Parboil the potatoes for 10 minutes. Drain, cut into bite-sized pieces and transfer to a roasting tin. Drizzle over some olive oil, toss to coat, then roast for 30–40 minutes, or until crispy and golden.
  5. Fry the chorizo in a small frying pan over medium heat.
  6. Reheat the tomato sauce.
  7. Serve the potatoes topped with chorizo and smothered in the sauce. Season with salt and pepper, then sprinkle over the remaining parsley and the fresh chilli.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again