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
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.
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.
Remove bay leaves. Transfer sauce to a blender. Pulse until smooth. Add in vinegar and pulse until combined. Set aside.
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.
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!