These yummy potatoes are doused in a fresh and flavorful tomato sauce. Definitely consider adding this to your rotation of vegetable sides – this one rocks!

Patatas Not-So-Bravas [Vegan, Gluten-Free]







  • 2 pounds potatoes, washed and halved if you’re going for the smaller variety, quartered if you choose the bigger ones. Keep the skin on, just remove the very rough bits with a potato peeler.
  • 1 head of (organic) garlic, cloves separated, skin on
  • 1 tablespoon dried rosemary
  • Rice bran oil
  • Salt
  • 1 large white (organic) onion
  • 1/2 green pepper
  • 1/2 red pepper
  • 5 garlic cloves
  • 1 can of tomatoes
  • 1 (organic) tomato
  • 1 vegetable stock cube
  • Salt
  • Pepper
  • Handful of fresh parsley
  • Olive oil


To Make the Potatoes:
  1. Pre-heat the oven to 325°F.
  2. Place the potatoes in a pot with cold water and 1/2 teaspoon of salt and boil for 10-15 minutes until you can just about poke a fork through. Don’t boil completely!
  3. Drain and return to the pot. Cover and shake them until they are fluffy.
  4. Place the garlic cloves in a baking tray and pour about 2-3 tablespoons of rice bran oil over them. Place in the oven for five minutes.
  5. Remove the tray with the garlic from the oven, add the boiled potatoes, use a spoon to cover the potatoes with the oil in the baking tray, add another 2-3 tablespoons if need be. Add a sprinkle of salt and pop back into the oven for around 45 minutes.
  6. Keep a close eye on the potatoes and stir around after 30 minutes to make sure all sides are evenly roasted. Remove after 45 minutes and/or when the potatoes are golden.
To Make the Sauce:
  1. Chop the onions, garlic, peppers, parsley and tomatoes.
  2. In a large frying pan, put about 2 tablespoons of olive oil, heat slightly and then add the onion, garlic and peppers. Then add the chopped tomato. Fry until soft and translucent. Then add the canned tomato, vegetable stock cube, parsley, tiny pinch of salt and pepper. Add some water and cook and stir on a low to medium heat for about 15 minutes. Taste the sauce after about 10 minutes! If it reduces too much and too quickly, add a little bit more water and slightly reduce the heat and cook for the remaining five minutes.
  3. Then, place the sauce in a blender and mix for a minute or so. This will allow the sauce to become nice and creamy and smooth.


Tip 1: This recipe yields quite a lot of sauce for the amount of potatoes. But there is method behind the madness! Freeze the surplus sauce for next time or use it as a pasta sauce the next day. The sky’s the limit. Tip 2: Enjoy these with an exotic salad or some yummy veggies. Meal complete!


Nutritional Information

Per Serving: Calories: 210 | Carbs: 42g | Fat: 4g | Protein: 5g | Sodium: 0mg | Sugar: 2g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.