Patatas Bravas

This spicy and finger licking Patatas Bravas is absolutely a stunning appetizer for the crowd. Its vegan and a complete comfort food. Simply serve it with your favorite beverage and enjoy its flavor in every bite.

Course Appetizer

Cuisine Spanish

Keyword Patatas Bravas, Patatas Bravas recipe, Patatas Bravas tapas

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 248kcal

Author Gunjan

Ingredients

For potatoes

8 cups water
1 tsp salt
1 tsp crushed black pepper
Cooking spray
4 large red potatoes (chopped into 1/2 inch cubes)

For bravas sauce

1 tbsp olive oil
1/2 cup chopped red onion
1 cup canned crushed tomatoes
2 garlic cloves
2 tsp paprika
1 tsp cayenne pepper powder
1 tbsp flour
3/4 tsp salt
1 1/2 tsp brown sugar
1/2 tsp white vinegar
1/2 cup water

For aioli

1/2 cup raw cashew nuts (soaked in hot water for 5 minutes)
1/2 tsp salt
1/2 tsp crushed black pepper
1 tsp lemon juice
1/8 cup water

Topping

1 tbsp cilantro/parsley (fresh or dried)

Instructions

For potatoes

Preheat oven at 400-degree Fahrenheit and prepare a baking sheet with parchment paper. In a saucepan boil water and add salt and pepper to it. Then add potatoes and boil until they are semi soft. Turn it off and drain.
Put the potatoes on the prepared baking sheet and spray them with cooking spray.
Place it in the middle rack of the oven and bake it for 30 minutes or util crispy and brown in color.

For bravas sauce

Heat oil in a cast iron skillet or in a heavy bottom pan. Saute onions until golden in color.
Then, add crushed tomatoes and garlic cloves and mix.
Add paprika, cayenne pepper and flour to it and mix well.
Now, add rest of the bravas sauce ingredients and cook for 2-3 minutes on high. Turn it off and let it cool.
Once, cooled, put the sauce in the blender and blend it smooth.

For aioli

Combine all the aioli ingredients in a blender and blend it smooth. Spoon it out and keep it aside.

Assembly

Put the potatoes in a serving bowl/plate and drizzle all the aioli. Then drizzle the bravas sauce generously. Top it with parsley and enjoy immediately.

Notes

For Air fryer option: Follow step 1 of the potatoes and place them in the air fryer basket. Bake them at 350 for 15 minutes or until crispy and brown.
Toss some boiled spaghetti in the leftover bravas sauce and top it with vegan cheese. This tastes absolutely mind blowing.
Bravas sauce can be refrigerated in an air tight container for about 2 weeks.
Aioli can be refrigerator in air tight glass container for about 3 days.
To make sure potatoes are crisp until served – you may soak cashew nuts while potatoes are boiling. Once they are in the oven you may start cooking the sauce. While the sauce is cooling off you may blend aioli and keep it aside. Now, blend the sauce. Lastly, take out the potatoes, assemble and serve.

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