Vegan Patatas Bravas Appetizer
Ingredients
- 5-6 Yukon gold potatoes
- Extra virgin olive oil from Spain
Brava sauce
- 2 tbsp Extra virgin olive oil from Spain
- 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)
- 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
- Fresh cilantro or parsley
- (optional) vegan mayo or vegan aioli
- (optional) Flakey sea salt
Quick vegan aioli
- 1/2 cup vegan mayo
- 2 tbsp plant milk
- Juice of 1 lemon
- 3 garlic cloves, minced well
Preparation
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 cover 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 by mincing 3 garlic cloves and dicing 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 and pepper and mix into the onions and garlic and then add in flour.
Stir the flour mixture for 1-2 minutes to cook out the raw taste
Gradually add the broth, stirring constantly to avoid lumps
Simmer the sauce for 5-10 minutes until it thickens
Stir in the hot sauce if using
For the quick vegan aioli, in a small bowl, combine vegan mayo, plant milk, lemon juice, and minced garlic and mix well until smooth
Serve the crispy potatoes topped with the brava sauce and drizzled with aioli and garnish with fresh cilantro or parsley and flakey sea salt if desired
