Patatas Bravas with Chorizo and Chipotle Aioli

  • 2 Pounds-Red Potatoes-medium size
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • 1 Pound-Mexican Chorizo
  • ½ Cup-Cilantro-leaves
  • To Taste-Chipotle Aioli {see recipe below}
  • 2 Each-Green Onions-sliced thin
  • To Taste-Quesco Fresco-crumbled


  1. Place potatoes in a large pot, cover with water and turn burner on high.
  2. As soon as water begins to boil set timer for 15 minutes.
  3. When timer goes off check doneness of potatoes by inserting a knife into center.
  4. If it pierces easily to center remove, drain and run cold water over to cool.
  5. If not tender check potatoes every minute or so until tender.
  6. Potatoes should hold shape and not be following apart.
  7. Normal time is 15-20 after boiling, depending on size of potatoes.
  8. Preheat oven to 425 degrees
  9. Once completely cooled break potatoes with your hand into large pieces, about 3 per potato.
  10. Place on sheet tray or in an iron skillet in one single layer.
  11. Drizzle with oil and season with Spice Mix.
  12. Place in oven and roast for 15-20 minutes until golden and crispy, do not stir while cooking.
  13. Place in individual bowls or a serving bowl, top with chorizo and chipotle aioli.
  14. Garnish with cilantro, green onion, quesco fresco and serve.

Chipotle Aioli

  • 2 Cups-Dukes Mayo
  • 1 Tablespoon-Sherry Vinegar
  • 1 Tablespoon-Tomato Paste
  • 2-3 Each-Chipolte Peppers-deseeded
  • 1 Teaspoon-Kosher Salt
  • ½ Teaspoon-Black Pepper


  1. Place ingredients in a blender and combine until smooth.
  2. Place in refrigerator until ready to use.