Soy-Free Patatas Bravas
Indulge in the bold, smoky, and spicy flavors of **Soy-Free Patatas Bravas**, a vibrant twist on the classic Spanish tapas dish. Perfectly roasted russet potatoes, golden and crispy on the outside with a tender bite inside, are paired with a homemade bravas sauce that's brimming with smoky paprika, a touch of tangy apple cider vinegar, and a gentle hint of cayenne spice. This soy-free recipe skips allergens while staying true to the irresistible essence of traditional patatas bravas, making it suitable for a variety of dietary needs. Quick to prepare in just 45 minutes and garnished with fresh parsley for a pop of color and flavor, this dish is ideal as a comforting appetizer, a crowd-pleasing side, or even a savory snack. Whether hosting a tapas night or spicing up your weeknight dinner, these roasted potatoes deliver a crunchy, saucy bite every time!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground cayenne pepper
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 1 tablespoon Apple cider vinegar
- 4 tablespoons Water
- 2 tablespoons Chopped parsley
Instructions
Preheat your oven to 425°F (220°C).
Wash and peel the potatoes, then cut them into 1-inch cubes.
Place the potato cubes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and let them cook until just tender, about 5 minutes. Drain well and pat dry with a kitchen towel.
Spread the potatoes on a baking sheet. Drizzle with 4 tablespoons of olive oil and sprinkle with 0.5 teaspoon of salt, 0.5 teaspoon of smoked paprika, garlic powder, onion powder, and black pepper. Toss to coat evenly.
Roast in the preheated oven for about 25 minutes, turning once halfway through, until golden brown and crispy.
While the potatoes are baking, prepare the bravas sauce. Heat the remaining 2 tablespoons of olive oil in a small saucepan over medium heat.
Add the tomato paste, remaining smoked paprika, and cayenne pepper to the saucepan. Cook for about 2 minutes, stirring constantly.
Stir in the apple cider vinegar, water, and a pinch of salt. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens slightly.
Remove the potatoes from the oven and transfer them to a serving dish.
Drizzle the spicy bravas sauce over the roasted potatoes.
Garnish with chopped parsley and serve immediately, enjoying this classic Spanish dish soy-free.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 277.1 g | 101% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 18.3 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 7244 mg | 154% | |
*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.
