Homemade Patatas Bravas (gluten free, vegan)
Patatas Bravas are a dish from Spain, which translates to spicy potatoes. They are a classic tapas dish, with the ingredients being naturally gluten free, and easily made vegan as well. The dish comprises of crispy potatoes with are usually deep fried but in this recipe they are roasted, a spicy tomato sauce with cayenne and paprika, and an aioli. In this recipe I have included my homemade garlic aioli recipe below, but if you already have some in the fridge feel free to swap it out. It's super easy and so darn delicious, you'll find yourself making these as a side to a lot of other meals... Spanish or not!
NB. if you are going to order Patatas Bravas in a restaurant, please double check how they are cooked because there could be a chance they are fried in a shared frier.
Making your own aioli? Not a problem.
This is the only part of the recipe that wouldn't be vegan, but that's no worries - this aioli works perfectly with a vegan mayo! Here are the ingredient's below.
1/4 cup of mayo or vegan mayo
1 1/2 tsp garlic or 2 cloves of garlic, grated or finely diced
To make your own aioli all you need to do it combine the above ingredients with a splash of water, and mix until smooth and combined.... easy!
I N G R E D I E N T S
You will need:
Potatoes good for roasting
1 onion, finely diced
2 cloves of garlic, finely diced.
1 can of chopped tomatoes
2 tsp of paprika
1/2 tsp of cayenne (or more if you like it spicy)
2 Tbsp sugar
Garlic Aioli (recipe above)
Chopped parsley (to garnish)
M E T H O D
First, preheat the oven to 220º celsius/bake and boil a large pot of water with a pinch of salt.
Peel as many potatoes as you need, cut into large chunks and place in the pot of boiling water for 10-15 minutes, or until fork tender.
Drain the potatoes and leave them to steam off the excess moisture for a few minutes. After that, toss the potatoes until they build up a sticky/fluffy outer layer.
Toss the potatoes with a drizzle of oil, you only need enough oil to coat the potatoes in a thin layer.
Tip the potatoes onto an oven tray, making sure aren't touching each other (otherwise the won't crisp!). You may need 2 trays depending on how many potatoes you are making. Sprinkle with a touch of salt and chopped rosemary.
Cook in the oven for 20 minutes to start, then flip the potatoes, cook for another 20 minutes and then flip the potatoes again. They should be perfectly crispy on each side.
While the potatoes are cooking, let's make the sauce. In a saucepan, heat up a drizzle of oil to a medium-high heat.
Cook the diced onions and garlic and cook until beginning to soften. Add the can of chopped tomatoes, paprika, chilli powder, sugar, and a pinch of salt and reduce the heat to medium.
Stir the sauce every few minutes until it has reduced and thickened. This should take about 15 minutes, keep it on low until the potatoes are ready.
Once the potatoes are crispy, serve them in a bowl with the sauce spooned over. Top with garlic aioli and chopped parsley. Enjoy!
Check out the video above for a visual guide!