Vegan patatas bravas

starter spanish
Total: 1 hr 5 min. | Active: 35 min.
vegan, lactose-free, gluten-free

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.

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Ingredients

for 4 person

Potatoes
1 kg waxy potato (small), unpeeled, quartered
  salted water, boiling
1 tbsp olive oil
1 pinch sea salt
a little  pepper
Salsa brava
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
To serve
2 tbsp flat-leaf parsley, roughly chopped
2 tbsp vegan mayonnaise substitute

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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