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I came across this recipe after a wonderful trip to Spain. The food there was fabulous and inspired me to try out more Spanish dishes at home. Patatas bravas is one of my all-time favourites. For this particular recipe, it is important to roast the potatoes instead of frying them. This makes the dish lighter and healthier, while the potatoes are still deliciously crispy. The sauce is a bouquet of aromas and gives the entire dish an intense, spicy flavour.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Boil the potatoes in salted water for approx. 5 mins., drain the water, leave the potatoes to steam for several minutes. Transfer the parboiled potatoes to a baking tray lined with baking paper, drizzle with oil and season with salt and pepper, mix well, spread the potatoes out on the tray.
Roast for 25-30 mins. in the centre of an oven preheated to 190°C, turning the potatoes once during this time.
Place all of the ingredients except the olive oil in a food processor, blend to a smooth sauce. Heat the oil in a frying pan, add the sauce and simmer over a medium heat, stirring until it has reduced slightly.
Pour the hot sauce over the potatoes, garnish with parsley. Serve with the vegan mayonnaise.
|Tip:||Adapt the amount of cayenne pepper to suit. 1/2 tsp will produce a medium-hot sauce.|
|Note:||This recipe will serve 4 people as a starter.|
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