Appetizers / Snacks
Patatas Bravas Bruschetta with Chorizo & Smoked Paprika Aioli
The heartiest small plate to try gets inspiration from both Italy and Spain. Bruschetta, a fancy word for toasted bread, is a must-have app in Italian cuisine. Top it off with a dish inspired by the popular Spanish fare, patatas bravas, which translates to “spicy potatoes.” Combined, you get a small plate with big flavor.
Yukon golds give you the best texture — when cooked they remain creamy on the inside, but get extra-crispy on the outside. Then, for extra flavor, finish cooking the potatoes in the chorizo drippings, and add rich Manchego cheese to the topping to take it a step further.
Finally, spread the creamy roasted garlic and smoked paprika aioli onto the bruschetta to perfectly marry it with the potatoes and chorizo. Crisp potatoes, little bites of smoked chorizo, and a bold aioli make for a party on a plate.
Ingredients
TRIM:
STIR IN:
COVER:
BROWN:
Instructions
Preheat oven to 400°.
Trim stem end of garlic; arrange on a piece of foil, cut side up. Drizzle oil over garlic, then season with salt and pepper; seal foil.
Roast garlic until soft, 45 minutes. When cool enough to handle, squeeze garlic cloves into a bowl.
Stir in mayonnaise and paprika; season with salt and pepper.
Cover potatoes with cold, salted water in a pot; add vinegar. Bring potatoes to a boil over high heat. Reduce heat and simmer potatoes just until tender, about 5 minutes; drain and set aside.
Meanwhile, brown chorizo in a cast-iron skillet over medium heat, 10 minutes; transfer to a paper-towel-lined plate. Add 2 Tbsp. oil to skillet; heat over medium-high until it shimmers.
Add potatoes to skillet; toss to coat in drippings, then add cumin and season with salt and pepper. Cook potatoes, stirring occasionally, until brown and crisp, about 25 minutes.
Transfer potatoes to a bowl; stir in Manchego, scallions, and chorizo.
Preheat broiler to high with rack 6 inches from element. Line a baking sheet with foil.
Arrange baguette slices on prepared baking sheet; broil until golden, 1–2 minutes per side.
Assemble bruschetta by spreading aioli on one side of each slice of baguette; top with potato mixture and garnish with parsley.
For added flavor and moisture, drizzle extra-virgin olive oil over the cut bulb of garlic before roasting it.
Adding a little vinegar to the cooking liquid helps the potatoes soften, without them falling apart.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 264
% Daily Value*
Total Fat 18g 27%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Sodium 435mg 18%
Carbs 19g 6%
Fiber 1g 4%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.