Patatas Bravas

Crispy golden potato cubes tossed in a creamy, smoky paprika and chilli sauce, finished with thin strips of red chilli and chives. Classic Spanish tapas.

50 minto make
4portions
Easyto cook
Vegandiet

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Ingredients

For 4 portions

800g potato
4 Tbsp olive oil
400g canned tomatoes
2 cloves garlic
2 Tsp paprika
0.5 Tsp chilli powder
80ml veganaise
10g red chilli peppers
5g chives
1 Tsp salt

Method

Preheat the oven to 220 °C. Cut the potatoes into 2–3 cm cubes. Toss with 3 Tbsp olive oil and ½ tsp salt. Spread on a baking tray and roast for 35–40 minutes, turning once, until crisp and golden.
Meanwhile make the bravas sauce: Heat the remaining 1 Tbsp oil in a small pan. Add the minced garlic and cook for 30 seconds. Stir in the paprika and chilli powder, then add the canned tomatoes. Simmer for 10–12 minutes until thickened. Season with the remaining salt.
Remove from the heat and leave to cool slightly. Stir in the veganaise to create a creamy, slightly spicy sauce.
When the potatoes are ready, transfer them to a serving bowl. Spoon over the creamy bravas sauce and toss gently to coat.
Garnish with thin strips of red chilli and chopped chives. Serve immediately.