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When I mentioned I’d be making quintessential Spanish tapas dish patatas bravas to serve alongside broccoli cheddar soup, my boyfriend (aka my official non vegan Taste Tester for the month) was really excited — he said he ate patatas bravas nearly every night when he was in Spain! Patatas bravas are normally fried or roasted potatoes served in a somewhat spicy tomato sauce. These have the addition of mayonnaise (not included in traditional dishes), a sort of mash-up of patatas bravas and patatas aioli, which makes the sauce creamy and I think takes the dish just one step above, but feel free to leave it out if you want and make a more traditional version.
Makes 4-6 tapas size portions/side dishes
- 1 kg potatoes, chopped into 1cm cubes
- 4 tbsp olive oil, divided
- 4 tsp paprika or smoked paprika, divided in half
- 1 onion, chopped finely
- 1-2 cloves of garlic, minced
- 4 tbsp tomato puree (tomato paste)
- salt and pepper
- 2 tsp hot sauce
- 3 tbsp vegan mayonnaise
- 3 tbsp parsley, chopped
- Preheat the oven to 205 C (400 F)
- Put the chopped potatoes in a large greased baking tin and coat with 3 tbsp oil and 2 tsp of the paprika. and bake at 205 C (400 F) for 30 to 40 minutes, stirring halfway through, until slightly browned and you can easily pierce the potatoes with a fork.
- While the potatoes are baking, prepare the sauce. Heat 1 tbsp of olive oil in a small saucepan on medium heat. Add the onions and fry until translucent, then add the garlic and fry for 2-3 minutes, until they begin to brown. Add the remaining 2 tsp of paprika and fry, stirring, for another 2 minutes.
- Add the tomato paste to the saucepan and cook for another 3-4 minutes, stirring occasionally. Stir in the hot sauce and remove from heat. Add the vegan mayonnaise and stir into the sauce.
- Once the potatoes are done, remove from oven and toss with the sauce to coat, then top with chopped parsley.
- Serve on small plates, tapas style, along with other tapas dishes, or as a side dish to dinner.
6 thoughts on “Patatas Bravas”
A minced fryed garlic for even 2 minutes becomes bitter, MUST BE 30 secs. only.
Typically the potatoes are fried in gently olive oil, try to make and alioli sauce and finally add some paprika for topping
not everything that doesn’t have meat or dairy has to be labeled as “vegan”… this is a side-dish…. made from potatoes and tomato sauce…. i’m all for vegetarian and vegan alternatives but lets not get carried away, next thing you know you’ll be calling a vegetable salad a “vegan vegetable salad” – some dishes you have to try pretty darn hard to make “unvegan”. lets not throw that word around so casually.
I agree with you that it’s too far when nuts or oranges start getting labelled vegan (I’ve seen it in supermarkets!). However patatas bravas are usually not vegan; in most bars in Spain they’re served with allioli sauce, which is usually made with eggs, similarly to mayonnaise. (Interestingly, it was traditionally made without eggs but these days most commercial versions contain eggs.)
I use to put the potatos, in tempura, is more nice, with all the ingredientes toghether.-
nice to try this patatas bravas.