Potato Bravas

Browsing around the cookery section in Chapters, I came across a book called “Potatoes: Mash and More.” Atkins be damned, I love potatoes and I’m always searching to make the perfect mash. Unfortunately, the book doesn’t reveal any previously-unknown tips, so my mash remains at “average”, but it does have a few other good ideas which suit my tasty-but-easy demeanor.

So last night, I decided to try out their “Potato Bravas”, with a few changes.


(Serves 2)

  • 10 small new potatoes
  • 1 Chorizo, chopped into thin slices
  • 1 medium onion chopped fine
  • 4 tablespoons Olive Oil
  • 2 tablespoons water
  • 1 tablespoons Red Wine Vinegar
  • 1 teaspoon chili powder
  • 2 teaspoon “Cajun” seasoning
  • Salt


  1. Preheat the oven to 220 degrees.
  2. Chop the potatoes into 1cm slices and lay them in a baking tray, one row deep. Drizzle all over with olive oil and salt, and put it into the oven for 30 minutes, turning occasionally.
  3. Make the sauce: put the olive oil, water, red wine vinegar, chili powder and cajun seasoning into a bowl and mix well. Add some salt to season.
  4. In a pan, fry the onions until they’re opaque but not brown, then add the chorizo. Turn the heat down to a low simmer.
  5. Pour the sauce into the pan and add the potatoes. Keep turning until the potatoes are completely covered and the sauce has reduced down.
  6. Pour into bowls and serve with sour cream and salsa.

Now I have one less reason to go to the Market Bar.