During my time in Spain, there were many dishes to drool over. From vegetable paella, to creamy gelato…it was all some of the best food I have ever eaten. However, there is one dish that keeps coming back to mind, because it feeds my obsession with potatoes. Patatas Bravas!
Crispy, golden brown potatoes smothered with a slightly sweet, paprika tomato-based sauce. I have paired it with a garlicy aioli that will make this a match made in heaven.
The Bravas sauce pairs perfectly with almost anything. Smother it on a sandwich, top it on some freshly toasted bread, or throw a few dollops in a stew. The aromas themselves while making this will make you want to dive in right away.
This recipe is extremely simple and easy to make, it just requires some patience and an eager appetite.
Feel free to make your favorite aioli to pair with this, or use the recipe I have provided down below. Sprinkle with some fresh or dried basil, and you got yourself the perfect main or side dish.
This recipe is…
- Slightly spicy
- 100% Plant-Based
Crispy, golden brown potatoes smothered with a slightly sweet, paprika tomato-based sauce.
- 4 large russet potatoes
- 1 tsp olive oil
- Sea salt
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 1 tsp salt
- 1 tsp paprika
- Pinch of red pepper flakes
- 3 cloves garlic, minced
- 15 oz. can diced tomatoes
- 1 tsp sugar
- 2 bay leaves
- 1/4 cup vegetable broth
- 2 tsp red wine vinegar or sherry vinegar
- 3 tbsp vegan mayo
- 1 tsp minced garlic
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or grease with cooking spray. Peel and dice potatoes into bite size pieces. Toss with olive oil and a pinch of salt. Bake for 30 min. until golden brown and tender.
While potatoes are baking, prepare the Bravas sauce. In a medium saucepan over medium-heat, add olive oil. Add onion and cook for 4-5 min until fragrant and translucent. Add salt, paprika, red pepper flakes, and garlic. Cook for an additional 3 min. Stir in the rest of the ingredients, except vinegar. Bring to a boil, then simmer for 20 min. until thickened to about half the amount.
Remove bay leaves. Transfer sauce to a blender. Pulse until smooth. Add in vinegar and pulse until combined. Set aside.
Once potatoes are done, transfer to a hot pan with a tsp of oil. Cook for 4-5 min. until crispy. Transfer to a plate and sprinkle with salt to taste.
Whisk together the mayo and garlic for the aioli. Serve potatoes with a generous drizzle of Bravas sauce and a sprinkle of fresh or dried basil. Pair with garlic aioli. Enjoy!
(Optional) Add 1-2 tsp of hot sauce along with vinegar.