Vegan Patatas Bravas
Ingredients
- 5-6 yukon gold potatoes
- extra virgin olive oil from spain
- the (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)
- fresh cilantro or parsley
- optional) vegan mayo or vegan aioli
- 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
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 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
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… Mince 3 garlic cloves and dice 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 & pepper…mix into the onions and garlic and then add in flour.
