Vegan patatas bravas
Ingredients
for 4 person
1 kg | waxy potato (small), unpeeled, quartered |
salted water, boiling | |
1 tbsp | olive oil |
1 pinch | sea salt |
a little | pepper |
1 tin | peeled tomatoes (400 g), drained |
1 tbsp | tomato puree |
3 | garlic cloves |
½ | onion |
1 ½ tsp | smoked paprika |
½ tsp | cayenne pepper |
2 tsp | olive oil |
2 tbsp | flat-leaf parsley, roughly chopped |
2 tbsp | vegan mayonnaise |
How it's done
Potatoes
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.
Salsa brava
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.
To serve
Pour the hot sauce over the potatoes, garnish with parsley. Serve with the vegan mayonnaise.
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