Vegan Patatas Bravas
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
- optional 1/2 tbsp hot sauce
Garnishes
- Fresh cilantro or parsley
- optional vegan mayo or vegan aioli
- Flakey sea salt
Vegan aioli
- 1/2 cup vegan mayo
- 2 tbsp plant milk
- Juice of 1 lemon
- 3 garlic cloves, minced
Preparation
Begin by peeling your potatoes, chopping into chunks, putting in a bowl and covering with cold water. Preheat your oven to 450°F. Once ready, remove potatoes from water, place into a pot, cover with fresh water, add salt, bring to a boil, and cook for 15-18 minutes or until fork tender.
Drain the potatoes, transfer to a baking sheet, drizzle with extra virgin olive oil, sprinkle with salt and pepper, toss with hands, and bake in the oven for 35-45 minutes until crispy. Check and flip at 30 minutes.
While potatoes are cooking, make the brava sauce: mince garlic and dice onion, heat 2 tbsp olive oil in a skillet over medium low heat, add onions and garlic, cook for 2-3 minutes, then add sweet paprika, smoked paprika, salt, and pepper, mix, and add flour.
Add broth and optional hot sauce to the sauce, then simmer until thickened and smooth.
Once potatoes are crispy and sauce is ready, remove potatoes from oven, and either toss with the brava sauce or serve sauce on top. Garnish with fresh cilantro or parsley and optional vegan aioli.
Aioli
In a bowl, mix vegan mayo, plant milk, lemon juice, and minced garlic until well combined and smooth.
