Patatas bravas is a go to of mine when it comes to tapas. It's a dish that elevates the humble potato with flavour and texture and is perfect for sharing. This recipe is a vegan take on the delicious dish which includes a tangy, hearty and spicy tomato sauce that ties all the flavour together. The technique used in this recipe for cooking the potatoes gets them extra crispy.
Pro Tip(s): To get extra crispy potatoes, be sure to spread your potatoes out well on the baking sheet when cooking. If they are crowded in the oven, they will steam up, preventing them from becoming crispy.
Substitutions: If you're not a fan of spicy sauces, opt out of adding the hot sauce in the sauce recipe, or add barbecue sauce instead, which will add some sweetness.
Ingredients
Potatoes
1-2 pounds mini Yukon Gold potatoes, halved or quartered (whatever seems more reasonable)
1 handful of fresh parsley, roughly chopped
1 handful of fresh cilantro, roughly chopped
1 tsp. sea salt (plus more for boiling)
1-2 tsp. garlic powder (depending on taste)
2 tsp. paprika
1-2 tablespoons olive oil
Sauce
3/4 cup tomato paste
1/2 yellow onion, diced
3-4 garlic cloves, minced
2 tbsp. hot sauce (I used Frank's Red Hot Sauce)
1 tsp. sea salt
1 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. garlic powder
1-1 1/2 cups water
1 tbsp. olive oil
Requires
- Stove top saucepan
- Oven sheet pan
- Blender (optional for a smooth textured sauce)
- Large bowl
- Stove top pot
- Mixing bowl
Directions
Spicy Tomato Sauce
Heat 1 tbsp. olive oil in a stove top sauce pan on medium-high heat for 1-2 minutes. Add onion and garlic and cook for 8-12 minutes, stirring occasionally until onions become soft and translucent.
Add in sea salt, paprika, cayenne pepper and garlic powder and stir well. Then, add in hot sauce, tomato paste and water and mix well. Increase heat, as needed, to bring to a bubbling point, then reduce heat slowly and allow the sauce to simmer for 10-15 minutes, allowing the sauce to thicken.
For a smooth texture, transfer the sauce to a blender or food processor and blend well.
Potatoes
Preheat oven to 425 degrees F.
Bring a pot of boiling water with a generous sprinkling of sea salt to a boil on high heat. Add diced or quartered potatoes and cook for 10-15 minutes until potatoes have softened.
Drain potatoes and transfer to a mixing bowl. Add garlic powder, paprika and sea salt and mix well ensuring the potatoes are coated in seasoning. Add more paprika and sea salt if needed.
Transfer to a sheet pan, drizzle with olive oil and bake for 15-20 minutes, flipping them halfway. Remove when browned and crispy.
Drizzle with sauce and top with fresh herbs.
Enjoy!