Vegan Patatas Bravas

RECIPE BY SARA FROM @BETTERFOODGURU

We always love a good potato side dish, so we'd love to share this air-fried potatoes recipe by Sara! Drenched in spicy sauce and drizzled with tangy aioli makes it so delicious but it is easy to make as well.

INGREDIENTS | serves 4
  • POTATOES

    • 3 pounds Yukon gold potatoes cut in bite size chunks

    • 2 tbsp olive oil

    • 1 tbsp garlic powder

    • 1 tbsp onion powder

    • 1 tbsp smoked paprika

    • ½ tsp salt

  • TANGY AIOLI

    • ⅓ cup vegan mayo

    • ½ lemon juiced

    • ½ tsp salt

    • ½ tsp smoked paprika

    • ½ tsp garlic powder

  • BRAVAS SAUCE

    • 1 tbsp olive oil

    • 1 tbsp onion powder

    • 1 tbsp garlic powder

    • 2 tbsp smoked paprika

    • 1 tbsp hot smoked paprika

    • 4 tbsp tomato paste

    • 2 cups water

    • 1 tbsp white vinegar

    • 1 tsp salt plus more to taste

  • FOR GARNISH

    • 2 tbsp fresh parsley chopped

    • 3 tbsp green onions chopped

METHOD
  • POTATOES

    1. In a large mixing bowl, mix potatoes with olive oil, salt, garlic powder, onion powder and smoked paprika. Toss well to coat.
    2. Add potatoes to a air fryer and cook at 400 degrees for 40 minutes. Shake the basket to separate every 15 minutes to assure even cooking.
  • BRAVAS SAUCE
    1. In a deep skillet over medium heat, add olive oil to warm. Then add smoked paprika and hot smoked paprika to the oil and cook for 1-2 minutes
    2. Then add tomato paste and stir often cooking for 3-4 minutes while you watch the color darken slightly from the caramelization
    3. Add water, garlic powder, onion powder, salt and vinegar and bring to a boil stirring constantly.
    4. Turn down to simmer for 10 minutes and stir occasionally while the sauce thickens. Taste for salt and adjust to your tastes.
    • TANGY AIOLI
      1. Add vegan mayo, lemon, smoked paprika, salt and garlic powder to a bowl. Mix until combined.
    • ASSEMBLY
      1. Transfer the crispy air-fried potatoes back to the large mixing bowl.
      2. Drench cooked potatoes in bravas sauce and mix well.
      3. Drizzle with aioli and top with green onions and parsley.

       

      Sara Tercero | @betterfoodguru | www.betterfoodguru.com

      Sara Tercero is the Chef behind the popular blog and Instagram BetterFoodGuru and the Author of 30 Days to a Plant-based Diet: A Cookbook and Meal Plan for Beginners. She shares easy, healthy, and tasty recipes inspired by global flavors that will make you want to eat your vegetables. Her specialties are vegan Indian inspired dishes, Rainbow Salads and Mediterranean and Mexican Inspired cuisines. It is Sara’s mission to prove that plants are delicious and help others cook and eat their way to health and happiness.


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