Classic Vegan Patatas Bravas Recipes

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PATATAS BRAVAS RECIPE



Patatas Bravas Recipe image

Patatas bravas are traditional Spanish tapas: fried potatoes with a warm sauce. This patatas bravas recipe is a vegan tapas rendition and just as delicious!

Provided by Sonja

Categories     Appetizer

Time 50m

Yield 4

Number Of Ingredients 14

2 pounds russet potatoes (4 to 5 medium potatoes)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Fresh ground black pepper
Parsley, for garnish
1 cup raw cashews
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon yellow mustard
1 teaspoon maple syrup
2 teaspoons smoked paprika (pimentón)
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
6 tablespoons water

Steps:

  • Prepare the cashews: Place the cashews in a bowl and cover them with water. Soak them while making the recipe, at least 30 minutes if using a high speed blender and about 1 hour for a regular blender. If you think ahead, you can soak the cashews overnight (you can also make the bravas sauce in advance).
  • Prepare the potatoes: Preheat the oven to 450°F.
  • Chop the potatoes into 1 x 1.5" pieces (slice them into thirds lengthwise, then in half, and then into chunks). In a large bowl, mix the potatoes with the olive oil, kosher salt, and fresh ground black pepper.
  • Roast the potatoes for 35 minutes, stirring once, until potatoes are cooked through and lightly browned.
  • Prepare the bravas sauce: Once the cashews have soaked, drain them. Then blend together all ingredients for the bravas sauce for several minutes until the sauce is smooth and creamy.
  • Serve the potatoes warm from the oven with the bravas sauce. If desired, sprinkle with chopped parsley. (If you make the potatoes in advance, you can re-warm them in a 350F oven before serving.)

Nutrition Facts : ServingSize Serving, Calories 414 calories, Sugar 4.1 g, Sodium 806.2 mg, Fat 28 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 39.3 g, Fiber 5.8 g, Protein 5.3 g, Cholesterol 0 mg

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