Crispy Vegan Patatas Bravas with Aioli
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
Aioli
- 1/2 cup vegan mayo
- 2 tbsp plant milk
- Juice of 1 lemon
- 3 garlic cloves, minced well
Preparation
Peel the potatoes and chop them into chunks, then place in a bowl and cover with cold water.
Preheat the oven to 450°F.
Remove the potatoes from the water, place them in a pot, cover with fresh water, add salt, bring to a boil, and cook for 15-18 minutes until fork tender.
Drain the potatoes and transfer to a baking sheet.
Drizzle the potatoes with extra virgin olive oil, sprinkle with salt and pepper, toss to coat, and bake for 35-45 minutes until crispy.
At the 30-minute mark, flip the potatoes to ensure even crispiness.
While the potatoes are baking, mince 3 garlic cloves and dice 1 yellow onion.
Heat 2 tablespoons of extra virgin olive oil in a skillet over medium-low heat.
Add the onions and garlic to the skillet and cook for 2-3 minutes.
Add 1.5 teaspoons smoked paprika, 1.5 teaspoons sweet paprika, 1 teaspoon salt, and 0.5 teaspoon pepper; mix well.
Add 2 tablespoons flour and cook on low heat for 1-2 minutes.
If the mixture is dry, add another tablespoon of olive oil.
Slowly add 1.25 cups of broth in thirds, mixing continuously after each addition, and cook for an additional 2-4 minutes until the sauce thickens.
If using hot sauce, stir in 0.5 tablespoon and mix well
Combine all aioli ingredients in a bowl and mix until smooth
Serve the crispy potatoes topped with the brava sauce and garlic aioli, garnished with fresh cilantro or parsley and optional flakey sea salt