PATATAS BRAVAS RECIPE
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
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
CLASSIC VEGAN PATATAS BRAVAS
These fully vegan patatas bravas served with a super creamy garlic aioli and a spicy tomato sauce are the most perfect summer side dish in the world (or at least, in España!!)
Provided by Richard Makin
Categories Side Dish
Time 35m
Number Of Ingredients 19
Steps:
- Place the soy milk and half of the lemon juice in a cup which is suitable for use with a stick/hand blender.In a mortar and pestle place the garlic, salt and remaining lemon juice. Grind until the garlic is nice and crushed - it doesn't need to be smooth.
- Add the garlic mixture to the soy milk mixture and stir together. Give this mixture a quick blitz with the stick blender to combine, then with the blender still running gradually pour in the oil in a very slow stream and continue to blend until the mixture is nice and thick. Set aside.
- Place a medium saucepan over a medium/low heat. Add the oil and bring to temperature. Add the onion and fry for a few minutes until soft before adding the garlic and the chilli. Fry for another few minutes until the onions begin to brown.
- Add the tomatoes, sugar, salt and paprika. Bring to the boil and then reduce the heat to a simmer. Allow to simmer uncovered for around 10-15 minutes, stirring regularly to ensure it isn't sticking to the bottom of the pan and burning. It should be thick and chunky when ready.
- If you'd like a less chunky texture, use a potato masher to reduce the size of the tomato chunks before adding the vinegar and stirring. Remove from the heat and set aside.
- Peel and cut the potatoes into irregular cubes, around 1-2 cm on the longest side. Bring a medium pot of water (around a 1.5 litreto a boil. Once boiling, add the baking soda.
- Add the potatoes and wait for the water to come back up to boil before setting a timer for 5 minutes. Once boiled, drain the potatoes and spread them out on a baking sheet. Sprinkle with the salt and, using a spatula, flip the potatoes around to slightly roughen up the outside.
- Heat a large frying pan over a medium/high heat and add the oil. Once hot, add the potatoes and fry, turning regularly, until they're gently browned all over (7-10 minutes). Once cooked and browned, remove the potatoes and lay them on a few layers of kitchen towel to absorb the excess oil.
- Season with a sprinkle of flaky sea salt before plating up. Top with a few big spoons of the aioli followed by the tomato sauce and a sprinkle of chives. Enjoy!
Nutrition Facts : Calories 1308 calories, Carbohydrate 57 grams carbohydrates, Fat 121 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 47 grams saturated fat, ServingSize 1 grams, Sodium 2781 grams sodium, Sugar 12 grams sugar, UnsaturatedFat 0 grams unsaturated fat
PATATAS BRAVAS
Patatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.
Nutrition Facts : Calories 452 calories, Fat 42g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 654mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
PATATAS BRAVAS
Make this classic tapas dish part of your cooking repertoire - it's simply potatoes in a spicy tomato sauce.
Provided by Mary Cadogan
Categories Buffet, Main course, Snack
Time 1h25m
Yield Serves 10-12 as a side
Number Of Ingredients 11
Steps:
- Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.
- Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.
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- Soak quartered potatoes in very hot water for 10-15 minutes. In the meantime, preheat oven to 450 degrees F (232 C).
- Once potatoes are soaked, dry thoroughly and then add to a baking sheet with 1-2 Tbsp olive oil and a generous sprinkling of sea salt and garlic powder. Toss to coat.
- Bake for 20-25 minutes or until golden brown and cooked through, stirring/tossing once. Test by spearing a potato with a toothpick – it should be easy to pierce and remove.
- While the potatoes are baking, prepare your spicy tomato sauce. Heat 1 Tbsp olive oil in a large skillet over medium-low heat. Add onion and garlic and salt and stir. Cook for 7-8 minutes to slowly “sweat” until the mixture becomes translucent and very fragrant. If it begins brown, turn down the heat to low and stir frequently.
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