Crispy Potatoes with a Smokey Paprika Sauce & Creamy Garlic Aioli


  • 5-6 yukon gold potatoes
  • extra virgin olive oil from spain
  • 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 (combine water + 1 tbsp vegan chicken bouillon paste
  • 1/2 tbsp hot sauce (optional)
  • fresh cilantro or parsley
  • vegan mayo or vegan aioli (optional)
  • flakey sea salt (optional)
  • quick vegan aioli
  • 1/2 cup vegan mayo
  • 2 tbsp plant milk
  • juice of 1 lemon
  • 3 garlic cloves, minced well


  1. 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

  2. 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

  3. While the potatoes are cooking, make the brava sauce. Mince 3 garlic cloves and dice onion

  4. Add 2 tbsp extra virgin olive oil to a skillet over medium low heat and once hot add in onions and garlic

  5. 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

  6. If the mixture is rather dry you can add in another tbsp of olive oil

  7. Cook on low for 1-2 minutes, then slowly add in broth

  8. 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

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