Vegan Patatas Bravas
These Vegan Patatas Bravas are a spanish dish: crispy potatoes with a smokey paprika sauce and creamy garlic aioli.
PREP TIME
10min
COOK TIME
50min
TOTAL TIME
1hr
INGREDIENTS
- 5-6 Yukon gold potatoes
- Extra virgin olive oil from Spain
For the (Brava) Sauce
- 2 tbsp Extra virgin olive oil
- 1 yellow onion
- 3 garlic cloves
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp sweet paprika
- 2 tbsp flour (or corn starch, gluten free optional)
- 1 1/4 cup broth (I combined water + 1 tbsp vegan chicken bouillon paste. Vegetable broth works too)
- (optional) 1/2 tbsp hot sauce (I used a truffle hot sauce)
Other Ingredients
- Fresh cilantro or parsley
- Vegan mayo or vegan aioli (optional)
- Flakey sea salt (optional)
Vegan aioli (optional)
- 1/2 cup vegan mayo
- 2 tbsp plant milk
- Juice of 1 lemon
- 3 garlic cloves, minced well
EQUIPMENT
- Large pot
- Baking sheet
- Medium sized pan
- Blender or food processor
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Begin by peeling your potatoes, chopping into chunks then putting in a bowl and covering with cold water. Preheat your oven to 450 and once ready, remove the potatoes from the water then place into a pot and over with fresh water and add a few big pinches of salt. Bring to a boil and cook potatoes for 15-18 minutes or until fork tender.
- Drain the potatoes then transfer to a baking sheet and drizzle generously with Extra virgin olive oil, sprinkle over salt and pepper then toss with hands and place in oven to bake for 35-45 minutes until crispy… Check on them at the 30 minute mark and flip potatoes so they get evenly crispy.
- While the potatoes are cooking, make the brava sauce. Mince 3 garlic cloves and dice onion. Add 2 tbsp extra virgin olive oil to a skillet over medium low heat and once hot add in onions and garlic. Cook for 2-3 minutes then add in sweet paprika, smokey paprika, salt & pepper…mix into the onions and garlic and then add in flour. If the mixture is rather dry you can add in another tbsp of olive oil. Cook on low for 1-2 minutes…then slowly add in broth. Add about 1/3 in, mixing as your pour, and then pour another 1/3 in, continuously mixing…adding the last bit of broth and cooking for an additional 2-4 minutes until sauce thickens.
- Transfer the sauce to a blender (& add an optional 1/2 -1 tbsp of hot sauce) and blend on high until smooth! I did this with a hand blender and It worked perfect! Taste and adjust seasonings as needed.
- Lastly prepare your quick garlic aioli. Combine vegan mayo, plant milk, juice of a lemon and minced garlic in a bowl and mix until well combined.
- Plate your potatoes, add your desired toppings & enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
