Spain-Figgin' Hot Patatas Bravas with Chorizo

Spain's most iconic tapas dish — crispy fried potatoes and sizzling chorizo topped with Figgin' Hot BBQ Sauce in place of brava sauce, finished with garlic aioli. Bar food doesn't get better than this.

INGREDIENTS

• 28.6 ounces russet potatoes, peeled and cubed 3cm

• 4 tablespoons Figgin' Hot BBQ Sauce

• 7.1 ounces Spanish chorizo, sliced 1cm thick

• 4 cups vegetable oil, for frying

• 3 garlic cloves

• 1 egg yolk

• 0.6 cups olive oil

• 1 tablespoons lemon juice

• 1 teaspoons smoked paprika

• 1 teaspoons salt

• 2 tablespoons fresh flat-leaf parsley, chopped

STEPS

1. Parboil the potatoes: Place 28.6 ounces russet potatoes, peeled and cubed 3cm in a pan of cold salted water, bring to the boil and cook for 8 minutes until just starting to soften but not cooked through. Drain thoroughly and leave to steam dry for 5 minutes — surface moisture is the enemy of a crispy fry.

2. Make the aioli: Crush 3 garlic cloves to a paste with a pinch of 1 teaspoons salt. Whisk 1 egg yolk with the garlic paste and 1 tablespoons lemon juice in a bowl. Slowly drizzle in 0.6 cups olive oil while whisking constantly until thick and emulsified. Season and refrigerate until needed.

3. Fry the potatoes: Heat 4 cups vegetable oil, for frying to 190°C (375°F). Fry the parboiled potatoes in batches for 4–5 minutes until deeply golden and crispy all over. Drain on paper towels and season immediately with 1 teaspoons salt.

4. Fry the chorizo: In a dry skillet over medium-high heat, fry 7.1 ounces Spanish chorizo, sliced 1cm thick for 2–3 minutes per side until the edges are crispy and the fat has rendered out. Don't drain the pan — that chorizo oil goes over the potatoes.

5. Warm the Figgin' Hot sauce: Add 4 tablespoons Figgin' Hot BBQ Sauce to the chorizo pan off the heat and stir to combine with the rendered fat. This builds the sauce into something richer and smokier than the relish straight from the jar.

6. Assemble and serve: Pile crispy potatoes onto a large plate or board. Scatter chorizo over the top, drizzle the warm Figgin' Hot and chorizo fat sauce all over, then dot with garlic aioli. Finish with 1 teaspoons smoked paprika and 2 tablespoons fresh flat-leaf parsley, chopped. Serve immediately while everything is hot and the potatoes are still crispy.

NOTES

Traditional patatas bravas sauce is a spiced tomato-based brava sauce — the Figgin' Hot BBQ Sauce steps in as a bolder, fruitier alternative that actually works better with chorizo than the original. Stirring it into the chorizo fat in the pan is the move that ties the whole dish together — it picks up the smoky paprika oils and turns into something far more complex than either ingredient alone. Aioli from scratch takes 5 minutes and is worth every second over shop-bought mayo.