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.
1/2cupraw cashew nuts(soaked in hot water for 5 minutes)
1/2tspsalt
1/2tspcrushed black pepper
1tsplemon juice
1/8cupwater
Topping
1tbspcilantro/parsley(fresh or dried)
Instructions
For potatoes
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.
For aioli
Combine all the aioli ingredients in a blender and blend it smooth. Spoon it out and keep it aside.
Assembly
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.
Notes
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.