Crushed Potato Bravas (ish) with Chorizo

This recipe is inspired by my good friend and colleague Carlos — and it’s packed with bold Spanish flavours. Crushed baby potatoes roasted in the natural oils from chorizo create pure magic in the oven. The result? Crispy, smoky, and perfectly seasoned potatoes with that irresistible paprika kick.

It’s simple to make, brilliant for sharing, and best served straight from the tray with a spoonful of sour cream on top. Perfect for a relaxed dinner, tapas night, or a crowd-pleasing weekend cook-up.

Timings

Prep time: 20 minutes

Cooking time: 40 minutes

Serves: 4

Ingredients

• 500g baby or new potatoes

• 1 tbsp salt

• 225g chorizo sausage

• 2 cloves of garlic

• 2 tbsp olive oil

• 1 tsp smoked paprika

• Pinch of salt and pepper, to taste

• 1 tbsp sherry vinegar

• 1 handful of fresh coriander, chopped

• Sour cream, to serve (optional)

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Method

1. Preheat the ovenPreheat your oven to 170°C.

2. Cook the potatoesPlace the potatoes in a large pan of salted boiling water and cook until just tender. Drain and set aside.

3. Prepare the chorizo baseSlice the chorizo into 1cm pieces and place in a large roasting tray. Add the garlic cloves, gently smashing them open to release their flavour.

4. Crush the potatoesAdd the cooked potatoes to the tray, then use a mug or the back of a spoon to gently squash them until they flatten slightly.

5. Season and roastDrizzle with olive oil and season with smoked paprika, salt, and pepper. Mix well so everything is evenly coated, then roast for 30–40 minutes, until the potatoes are golden and crispy.

6. Finish and serveOnce cooked, remove from the oven, drizzle with sherry vinegar, and toss together. Finish with chopped coriander and serve hot with sour cream if you like.