Vegan Patatas Bravas
Transform your next tapas night with this irresistible Vegan Patatas Bravas recipe! A plant-based twist on the Spanish classic, this dish features crispy oven-roasted potato cubes paired with a zesty, smoky tomato sauce infused with garlic, smoked paprika, and a touch of cayenne for subtle heat. Perfectly balanced with the tang of red wine vinegar and a sprinkle of fresh parsley, every bite bursts with vibrant Mediterranean flavors. Ready in just 50 minutes, this crowd-pleaser is not only easy to make, but also a delicious gluten-free and dairy-free option for vegans and non-vegans alike. Serve it as an appetizer, side dish, or a standalone snack, and bring a bold taste of Spain to your table!
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Recipe Information
Ingredients
- 4 pieces medium potatoes
- 100 ml olive oil
- 1 teaspoon salt
- 2 teaspoons smoked paprika
- 0.5 teaspoon cayenne pepper
- 400 grams canned chopped tomatoes
- 1 medium onion
- 3 pieces garlic cloves
- 1 tablespoon red wine vinegar
- 15 grams fresh parsley
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 220°C (430°F).
Peel and cut the potatoes into 2 cm (about 0.8 inch) cubes.
Toss the potatoes in a bowl with 3 tablespoons of olive oil and 1 teaspoon of salt.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
Bake the potatoes in the preheated oven for 25-30 minutes until crispy and golden brown, flipping halfway through.
While the potatoes are baking, prepare the sauce. Finely dice the onion and mince the garlic cloves.
In a saucepan over medium heat, add 2 tablespoons of olive oil. Add the onion and sauté until soft, about 5 minutes.
Add the minced garlic, smoked paprika, and cayenne pepper. Cook for another 2 minutes, stirring frequently.
Pour the canned chopped tomatoes into the saucepan, then add the red wine vinegar, black pepper, and a pinch of salt.
Bring the mixture to a simmer, reduce the heat, and let it cook for 10 minutes, stirring occasionally until thickened.
Remove the sauce from heat and blend it with an immersion blender until smooth, or leave it as is for a chunkier texture.
Once the potatoes are done, place them in a serving dish and generously spoon the sauce over the top.
Finely chop the fresh parsley and sprinkle it over the potatoes.
Serve immediately as a tapas dish or side, and enjoy your Vegan Patatas Bravas!
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 27.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4991 mg | 106% | |
*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.
