Sautéed Chorizo and Potato Patatas Bravas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-fried potatoes combined with spicy Spanish chorizo in a smoky tomato sauce, perfect as a classic tapas dish. This spanish ready in about 40 minutes pairs russet potatoes, Spanish chorizo, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and cut 2 large russet potatoes into 1-inch cubes. Rinse well and pat dry. Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add the potato cubes and cook for 15 minutes, stirring occasionally until golden brown and tender.
  2. Step 2: In a separate small saucepan, heat 1 tbsp extra virgin olive oil over medium heat. Add 3 minced garlic cloves and 1 tsp smoked paprika, sautéing for 1 minute until fragrant but not burnt.
  3. Step 3: Add 1 cup canned crushed tomatoes and 1/4 tsp red chili flakes to the saucepan. Simmer the sauce for 10 minutes until thickened and slightly reduced. Season with salt to taste.
  4. Step 4: When potatoes are almost done, add 150g sliced Spanish chorizo to the skillet. Cook together for 5 minutes, stirring until the chorizo is slightly crispy and the potatoes are coated with chorizo oil.
  5. Step 5: Pour the smoky tomato sauce over the potatoes and chorizo mixture, gently tossing to combine. Cook for 2 more minutes to meld flavors.
  6. Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the dish before serving warm.

Frequently asked questions

How long does Sautéed Chorizo and Potato Patatas Bravas take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chorizo and Potato Patatas Bravas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep russet potatoes from drying out.

Can I substitute ingredients in Sautéed Chorizo and Potato Patatas Bravas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chorizo and Potato Patatas Bravas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chorizo and Potato Patatas Bravas?

Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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