Imperfect Patatas Bravas with Chorizo and Garlic Sour Cream

By Market Magazine

Imperfect Patatas Bravas with Chorizo and Garlic Sour Cream

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Prep time


Cooking time




  • 1 kg 1 imperfect potatoes

  • 45 g 45 Spanish Spice Mix

  • 1 1 bunch shallots

  • 220 g 220 chorizo

  • 1 1 garlic head

  • 400 g 400 diced tomatoes

  • 250 g 250 Sour Cream

  • Olive Oil

  • Salt and Pepper

  • 1 tsp 1 red wine vinegar

  • 1 tsp 1 sugar


  • Preheat oven to 220°C. Cut potatoes into approximately 3cm pieces. Place them on a lined baking tray, drizzle a generous amount of olive oil. Season with salt, pepper and 1tsp of Spanish Spice Mix. Toss well and place into oven for 35-40 minutes until golden brown
  • Wash and finely slice shallots into thin disks. Reserve the sliced green tips for garnishing. Slice chorizo into thin diagonal pieces and finely slice a garlic clove.
  • Bring a large pan to high heat, drizzle olive oil and cook chorizo for 2 minutes on each side until golden. Remove from pan and set aside. In same pan, drizzle more olive oil. Sauté shallots and garlic for 3 minutes until golden. Add diced tomatoes to pan. Season with salt and pepper. Add 1 tsp of sugar, ½ tsp of Spanish Spice Mix, bring to the boil. Turn heat to low, simmer for 10 minutes, stirring occasionally.
  • Meanwhile, place sour cream into a blender. Add 1 tsp of red wine vinegar and 1 garlic clove. Season with salt and pepper. Blitz until well combined, then set aside in the fridge. Remove potatoes from oven and toss together with tomato sauce. Add chorizo slices and mix throughout.
  • Serve patatas bravas hot with garlic sour cream, topped with sliced shallot tips

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