Crispy, golden brown potatoes smothered with a slightly sweet, paprika tomato-based sauce.

Patatas Bravas With Garlic Aioli [Vegan]



  • 4 large russet potatoes
  • 1 teaspoon olive oil
  • Sea salt
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • Pinch of red pepper flakes
  • 3 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 teaspoon sugar
  • 2 bay leaves
  • 1/4 cup vegetable broth
  • 2 teaspoon red wine vinegar or sherry vinegar
  • 3 tablespoons vegan mayo
  • 1 teaspoon minced garlic


  1. Preheat oven to 425ºF. Line a baking sheet with parchment paper or grease with cooking spray. Peel and dice potatoes into bite size pieces. Toss with olive oil and a pinch of salt. Bake for 30 minutes until golden brown and tender.
  2. While potatoes are baking, prepare the Bravas sauce. In a medium saucepan over medium-heat, add olive oil. Add onion and cook for 4-5 min until fragrant and translucent. Add salt, paprika, red pepper flakes, and garlic. Cook for an additional 3 minutes Stir in the rest of the ingredients, except vinegar. Bring to a boil, then simmer for 20 minutes until thickened to about half the amount.
  3. Remove bay leaves. Transfer sauce to a blender. Pulse until smooth. Add in vinegar and pulse until combined. Set aside.
  4. Once potatoes are done, transfer to a hot pan with a tsp of oil. Cook for 4-5 minutes until crispy. Transfer to a plate and sprinkle with salt to taste.
  5. Whisk together the mayo and garlic for the aioli. Serve potatoes with a generous drizzle of Bravas sauce and a sprinkle of fresh or dried basil. Pair with garlic aioli. Enjoy!

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