I love this simple recipe which has been great to use during ‘lockdown’ come rain, or shine. Since we are all confined to our homes at the moment, I have found it has been a great opportunity to experiment with creating dishes from around the world. Patatas Bravas is a famous dish originating from Spain, and with the added twist of Chorizo and fresh chilies (optional), it is a great addition to any barbeque or warming dish on a rainy evening.


  • Olive oil (few splashes)
  • Salt and pepper
  • Maris piper potatoes
  • 1 ring of Chorizo
  • 1 onion (thinly chopped)
  • 2 garlic cloves (crushed)
  • Fresh or flakes of chilli peppers (optional)
  • 1 can of chopped tomatoes
  • 1tbsp of tomato puree
  • 2 tbsp of Paprika
  • 1 tsp of caster sugar


Pre-heat the oven to gas mark 6 (200oC).

Wash and drain the potatoes before carefully slicing them into thin scallop-sized pieces. Toss them in 2tbsp of oil, and season with salt and pepper before placing them onto a foiled baking tray.

Roast for 40 minutes or until golden.

While the potatoes are roasting, fry a thinly chopped onion in a pan until softened. Add the remaining ingredients, including the tinned tomatoes, tomato puree, paprika, sugar and chilli, simmering for at least 10 minutes.

Slice the chorizo and add to the pan then simmer for a further 5 minutes.

When the potatoes are cooked, serve them on a plate/bowl with the chorizo sauce and enjoy!