This spicy and finger licking Patatas Bravas is absolutely a stunning appetizer for the crowd. Its vegan and a complete comfort food. Simply serve it with your favorite beverage and enjoy its flavor in every bite.
I got a chance to try this in a restaurant few years back. Immediately, I totally fell in love in the very first bite. As a result, since then, I have been wondering about how to convert it into a vegan version.
I have tried making it healthyish by controlling the oil content a bit here, yet keeping the original taste in place along with making it in a vegan version so that everyone can enjoy this dish. I can vouch that even non vegans can enjoy this appetizer and I guarantee they will love this.
Ingredients for Patatas Bravas
For Bravas sauce
Red potatoes – I like them because its crispier and retains less water. Even though it takes a bit longer to cook I love the final outcome.
Canned crushed tomatoes – I used them instead of fresh tomatoes to give it a nice tangy flavor and a thick base to this sauce.
Flour – it is used only to thicken the sauce a bit and also to give it a body which enhances its presentation and flavor.
Cashew nuts – I used soaked cashew nuts (in hot water) for a quick, simple and oil free aioli since cashew gives it a nice thick base and a mayo like taste.
How to make Patatas Bravas
- Firstly, I boiled water in saucepan and seasoned it with salt and pepper. Then, I dipped chopped potatoes in it and cooked until they were semi soft.
- Next, I drained the potatoes and then, placed them in a prepared baking sheet. Then, I baked it in a preheated oven for 30 minutes or until they were crispy and brown.
For the sauce
- Firstly, I heated oil in a cast iron skillet and sauteed onions in it.
- Secondly, I added crushed tomatoes and garlic cloves to it and mixed it well.
- Next, I tossed in flour, paprika and cayenne pepper powder.
- Thereafter, I added rest of the ingredients to it and let it cook at a medium flame for about 3-4 minutes.
- Later, I turned it off and let it cool completely followed by blending it smooth.
In the first step I soaked cashew nuts in hot water for a few minutes. Then, I combined all its ingredients in a blender and lastly, I blended it smooth. Afterwards, I spooned it out in a bowl and kept it aside.
Finally, I placed the crispy potatoes in a serving bowl or a plate and drizzled all of aioli. Then, I generously loaded with the sauce and lastly, topped it with dried parsley.
This recipe is such a hit in my family that even before sharing I must have made it like 5 times already. Therefore, we are big fans and I am sure you all will definitely love it.
- Make sure to boil the chopped potatoes in the seasoned water to get crispier potatoes. If you plan to simply bake them without boiling, the baking process would take longer.
- For a quick soaked cashew nuts simply boil them in water for 1 minute and drain. Then, I cool them under the cold running water. These nuts soften enough to be blended if you are in a hurry.
- While selecting canned crushed tomatoes make sure to read the ingredients. These should not be flavored and should contain tomatoes, salt and citric acid only.
Bravas sauce can be made ahead of time and refrigerated for about 2 weeks in an air tight container. Aioli can also be refrigerated for about 3 days in an air tight glass container. However, it is a better idea to bake the potatoes when ready so as to get the crispier texture.
It’s hot and spicy along with being mild tang and has the mayo like base and crisp and crunchy in every bite.
Simply toss in some boiled spaghetti and enjoy a spectacular fusion dish.
Patatas Bravas is a Spanish tapas dish and pairs well with any cold beverage to cool off the heat.
You may simply skip aioli and drizzle only bravas sauce on potatoes. Or else you may use my homemade oil free vegan mayo to substitute aioli.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because we would like to see what you cooked.
If you desire to explore more delicious recipes of mine then you may look into my cookbooks.
- 8 cups water
- 1 tsp salt
- 1 tsp crushed black pepper
- Cooking spray
- 4 large red potatoes (chopped into 1/2 inch cubes)
For bravas sauce
- 1 tbsp olive oil
- 1/2 cup chopped red onion
- 1 cup canned crushed tomatoes
- 2 garlic cloves
- 2 tsp paprika
- 1 tsp cayenne pepper powder
- 1 tbsp flour
- 3/4 tsp salt
- 1 1/2 tsp brown sugar
- 1/2 tsp white vinegar
- 1/2 cup water
- 1/2 cup raw cashew nuts (soaked in hot water for 5 minutes)
- 1/2 tsp salt
- 1/2 tsp crushed black pepper
- 1 tsp lemon juice
- 1/8 cup water
- 1 tbsp cilantro/parsley (fresh or dried)
- Preheat oven at 400-degree Fahrenheit and prepare a baking sheet with parchment paper. In a saucepan boil water and add salt and pepper to it. Then add potatoes and boil until they are semi soft. Turn it off and drain.
- Put the potatoes on the prepared baking sheet and spray them with cooking spray.
- Place it in the middle rack of the oven and bake it for 30 minutes or util crispy and brown in color.
For bravas sauce
- Heat oil in a cast iron skillet or in a heavy bottom pan. Saute onions until golden in color.
- Then, add crushed tomatoes and garlic cloves and mix.
- Add paprika, cayenne pepper and flour to it and mix well.
- Now, add rest of the bravas sauce ingredients and cook for 2-3 minutes on high. Turn it off and let it cool.
- Once, cooled, put the sauce in the blender and blend it smooth.
- Combine all the aioli ingredients in a blender and blend it smooth. Spoon it out and keep it aside.
- Put the potatoes in a serving bowl/plate and drizzle all the aioli. Then drizzle the bravas sauce generously. Top it with parsley and enjoy immediately.
- For Air fryer option: Follow step 1 of the potatoes and place them in the air fryer basket. Bake them at 350 for 15 minutes or until crispy and brown.
- Toss some boiled spaghetti in the leftover bravas sauce and top it with vegan cheese. This tastes absolutely mind blowing.
- Bravas sauce can be refrigerated in an air tight container for about 2 weeks.
- Aioli can be refrigerator in air tight glass container for about 3 days.
- To make sure potatoes are crisp until served – you may soak cashew nuts while potatoes are boiling. Once they are in the oven you may start cooking the sauce. While the sauce is cooling off you may blend aioli and keep it aside. Now, blend the sauce. Lastly, take out the potatoes, assemble and serve.