Patatas Bravas y Chorizo


Patatas Bravas y Chorizo

Part of Ep. 2102 The Eyes Have It

Credit: Courtesy of Peter Sandroni, La Merenda Restaurant, Milwaukee


1 Chorizo, Tia Paquita (see sources attached)
2 oz Olive oil
8 oz Roasted russet potatoes
2 oz Bravas Sauce
1 oz Aioli


1. Pre-heat oven to 350°
2. Saute Chorizo over medium heat in a small saute with one ounce of the olive oil until golden on both sides.
3. Place chorizo in oven for 7 minutes to finish cooking the inside completely
4. Meanwhile place a medium sized non-stick pan over medium heat and add remaining olive oil
5. Sautee potatoes until turning brown and crispy on all sides
6. Add bravas sauce and cook for an additional minute and put in a bowl to serve
7. Place the aioli on top of the potato-bravas mixture
8. Take chorizo out of oven and place on top of potato-bravas-aioli mixture.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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