Patatas bravas. To my mind, just about the best thing you can do with a potato!
I've made these as part of another dish I'm putting together this afternoon but it was all I could do not to pick up a fork, call them lunch and sack off the rest of the day 😉
My bravas are baked, not fried, with just a tablespoon of olive oil and only take about half an hour. Traditionally served with a delicious spicy tomato bravas sauce for dipping, I'll show you how to make my quick weeknight cheat version that requires no peeling or chopping but is still utterly delicious! Serves 4.
Put your oven on to pre-heat at 220 degrees. Then take 1kg of good roasting potatoes, I like red skin varieties like 'rooster', give them a good wash. Peel if you like but it's fine to leave the skin on for a bit more fibre. Chop them into 1" chunks. Toss them in 1tbs of olive oil, season well with salt and pepper, pop on a baking tray and bang into the oven for about half an hour, turning once or twice to ensure even browning.
Next, make your bravas sauce. Making from scratch is simple enough but this little cheat is great for weeknights. Take a small jar or pot of good quality, vegan, proper pasta sauce, tomato and chili variety (not dolmio et al). I use Loyd Grossman. Blitz until totally smooth in a blender or with an immersion blender and then put into a small saucepan. Bravas sauce requires 2 types of smoked paprika.. pimentón dulce (sweet) and pimentón picante (hot). Add half a teaspoon of each to the pan along with half a tsp of garlic powder and a tablespoon of sherry vinegar. Stir well and then cook over a low heat for about 10 mins to reduce down. When the potatoes are lovely and crispy, remove from the oven, sprinkle with a little more sea salt and serve with the tomato sauce and some vegan aioli. 😋😋😋
Serves: 4
prep: 5 min(s)
cooking: 30 min(s)
Ingredients
- 1kg of good roasting potatoes
- Small jar or pot of good quality, vegan, proper pasta sauce, tomato and chili variety
- Smoked paprika... pimentón dulce (sweet) and pimentón picante (hot) - Half a tsp of each
- Half a tsp of garlic powder
- Tablespoon of sherry vinegar
- Vegan aioli
Method
Pre-heat oven to 220 degrees.
Wash potatoes, peel if preferred.
Chop them into 1" chunks and toss them in 1tbs of olive oil.
Pop them on a baking tray and bang into the oven for about half an hour, turning once or twice to ensure even browning.
Blitz the sauce in a blender until totally smooth and then put into a small saucepan.
Add the papikra, garlic powder and vinegar to the pan and stir well.
Cook over a low heat for about 10 mins to reduce down.
When the potatoes are lovely and crispy, remove from the oven, sprinkle with a little more sea salt and serve with the tomato sauce and some vegan aioli.
