Heart-Healthy Patatas Bravas
Discover a guilt-free twist on a Spanish classic with this Heart-Healthy Patatas Bravas! Packed with flavor and thoughtfully crafted to be lighter, this recipe swaps traditional fried potatoes for oven-roasted cubes seasoned with smoked paprika, cumin, and garlic. The star of the dish, a vibrant bravas sauce, is made with puréed cherry tomatoes, red onion, aquafaba, and a splash of lemon juice, offering a tangy kick without the added calories or sodium. Perfect for sharing, this wholesome dish is garnished with fresh parsley and served warm, making it an irresistible addition to tapas nights or as a nutritious side. Ideal keywords: heart-healthy patatas bravas, oven-roasted potatoes, light bravas sauce, Spanish-inspired recipe, vegetarian side dish.
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Recipe Information
Ingredients
- 500 grams Red potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 250 grams Cherry tomatoes
- 0.5 medium Red onion
- 1 tablespoon Lemon juice
- 1 teaspoon Tabasco sauce
- 3 tablespoons Aquafaba
- 100 milliliters Low-sodium vegetable broth
Instructions
Preheat your oven to 200°C (390°F).
Wash and cut the red potatoes into bite-sized cubes. Ensure they are all roughly the same size to cook evenly.
In a large mixing bowl, combine the potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until the potatoes are evenly coated.
Spread the seasoned potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes or until they are golden brown and crispy, turning them halfway through the cooking time.
While the potatoes are baking, prepare the bravas sauce. Purée the cherry tomatoes and half a red onion using a blender or food processor until smooth.
In a small saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the tomato-onion purée and cook for 5-7 minutes, until it reduces slightly.
Add lemon juice, Tabasco sauce, low-sodium vegetable broth, and aquafaba to the saucepan. Stir well and let simmer for another 5 minutes until the sauce thickens.
Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes.
Drizzle the bravas sauce generously over the baked potatoes. Garnish with freshly chopped parsley.
Serve the Heart-Healthy Patatas Bravas warm as a side dish or as part of a tapas spread.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 16.9 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3044 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
