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Patatas Bravas with Unnecessary Chorizo


Rohan Anderson is back with us today, sharing a seriously more-ish (Moorish?) winter dish.

As the name implies, Rohan’s ‘Patatas Bravas with Unnecessary Chorizo’ is inspired by Spanish flavours.  Chorizo is one of Rohan’s FAVOURITE things, he’s prone to add it to just about any savoury dish in need of a kick!  With its smokey Spanish spices, this particular dish is delicious with or without this meaty addition – after all, crispy potatoes are pretty darn tasty, no matter what you put on them.

Rohan’s brand new book, A Year of Practicultureis out now through Hardie Grant Books.

18th August, 2015
Rohan Anderson
Tuesday 18th August 2015

Like much of the food I love, this meal demonstrates yet again that food doesn’t have to be complicated to be amazing. This is simply par boiled potatoes, roasted in olive oil until crispy, covered with a slow cooked, spiced tomato passata sauce, and topped with grilled chorizo.

There are no fancy ingredients, just humble home grown produce that’s been cooked with a little love. The key to the sauce is to slowly fry the onions until they release their sweetness. You can use what ever spices or herbs you like for added flavour, I sometimes enjoy the smoky pimenton and roasted chilli, and other times I’ll add a handful of smoked garlic to add a uniqueness to the sauce. Make sure you cook the sauce slow and low. The grilled chorizo is completely unnecessary… or is it?

Ingredients (Serves Four to Six)

  • 1–2 tablespoons olive oil, plus extra for drizzling
  • 3 onions, chopped
  • 5 garlic cloves, chopped
  • 725g tomato passata (puréed tomatoes)
  • 1 tablespoon smoked pimento (Spanish paprika)
  • 1/2 teaspoon chilli powder or cayenne pepper
  • Handful of parsley, chopped
  • 8–10 potatoes, washed
  • 300g chorizo, chopped
  • salt and pepper, to taste
  • 1 jalapeño chilli, chopped


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).

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.

Preheat the oven to 200°C. 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. Fry the chorizo in a small frying pan over medium heat. Reheat the tomato sauce. 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.

This recipe is an edited extract from A Year of Practiculture by Rohan Anderson, published by Hardie Grant Books $49.95 and available from

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