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Patatas Bravas with Mexican Chipotle Sausage
15 minutes
45 minutes
4 – 6 servings
Steps
- Preheat an oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the potatoes in a stock pot filled with cold, salted water and bring to a boil. Cook for about 10 minutes, or until fork tender but still firm, then drain and place back in the stockpot. Shake the pot a few times to rough up the edges of the potatoes, then add the olive oil, fennel seeds, and rosemary. Gently mix to combine, then arrange on the baking sheet in a single layer. Season with sea salt and pepper then roast, turning halfway through, for 30 – 35 minutes, or until crispy and golden all over.
- Meanwhile, prepare the Salsa Brava. Heat a saucepan over medium-heat and pour in the olive oil. Add the fennel seeds and chili flakes and bloom for 2 minutes, until fragrant. Add the onions, season with a small pinch of salt, and cook until translucent, 5 – 7 minutes. Stir in the garlic and tomato paste and cook, stirring often, for 1 ½ minutes, then add the crushed tomatoes, paprika, and sherry vinegar. Season with salt and pepper, bring to a simmer, and let the sauce bubble away until thickened, 10 – 15 minutes,
- In a small bowl, combine the mayo, garlic, and lemon, season with a small pinch of salt, and mix well. Chill in the fridge until ready to serve.
- Lastly, time for the star of the show! Heat a skillet over medium-heat and pour in the olive oil. When the oil is shimmering, add the Field Roast Mexican Chipotle Sausage and cook until crisp and browned all over.
- Place the finished potatoes in a serving dish, then add your sausage, drizzle over as much of the tomato sauce and aioli as you like, then top with finely chopped flat-leaf parsley. Serve immediately. Delicious!
Originally published at dennistheprescott.com. Reproduced for personal collection.
