patatas bravas

This most famous of the Spanish tapas is a pretty simple dish to make, and it’s pretty vegan-friendly, too. You could serve up this up as a spicy side dish, or as part of a group of tapas with friends.

Ingredients of Patatas Bravas (Vegetarian)

For The Potatoes:

  • 2 and 1/2 pounds yukon gold potatoescut into a 3/4 inch dice
  • 1/2 teaspoon baking soda
  • 1/4 cup olive oil
  • salt
  • pepper
  • chopped parsley for garnish, optional

For The Salsa Brava:

  • 2 tablespoons olive oil
  • 28 ounce crushed tomatoes
  • 3 garlic cloves minced
  • 1 sweet or yellow onion diced
  • 2 teaspoons spanish smoked paprika
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 to 3 dashes hot sauce to taste
  • salt

For The Garlic Aioli:

    • 1/4 cup good quality mayonnaise
    • 1 garlic clove grated or pressed
  • 1 teaspoon lemon juice

Also Read: Spanish Potato Tortilla

Instructions of Patatas Bravas (Vegetarian)

For The Potatoes:

  • Place a large baking sheet in a cold oven and preheat the oven to 500 degrees Fahrenheit.
  • Add the baking soda and salt to a saucepan of water and bring to a boil. When you boil, add the potatoes, cover and bring back to a boil.
  • As soon as the water boils, set a timer for 1 minute.
  • After the potatoes boil for a minute, drain them in a colander. Return the potatoes to the pan and stir for 30 seconds, then add 1/4 cup olive oil, salt and pepper, stir to make sure the potatoes are well coated.
  • Carefully remove the hot baking sheet from the oven and pour the potatoes on the hot baking sheet, placing them in a single layer.
  • Return to oven and bake 15 minutes.
  • Remove the leaf from the oven and use a spatula to turn the potatoes, then return to the oven for another 25 minutes or until the potatoes are golden and crisp.

For The Salsa Brava:

  • Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until soft and golden, about 8 minutes.
  • Add the garlic and stir for 30 seconds, until it is fragrant.
  • Add the tomatoes, salt, paprika, cayenne pepper and hot sauce, stir to combine and bring to a boil.
  • Reduce the heat and simmer over low heat for about 20 minutes, stirring occasionally. Taste and adjust the seasonings if necessary.
  • If you want, you can leave the sauce in pieces, or if you want it to be smooth like I did, transfer it to a food processor to puree it.
  • Let the sauce cool down a bit before pulsing in the food processor.

For The Garlic Aioli:

  • Add mayonnaise, lemon juice and garlic to a bowl and stir to combine. Add salt and pepper if desired.

To Serve:

  • You can keep the sauces on the side or drizzle salsa brava and garlic aioli on the potatoes and serve with more of each sauce on the side for dipping. Garnish with chopped fresh parsley for garnish if desired.