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The potatoes are quartered to create as many edges as possible to go crispy in the oven, and then they’re doused in just a little olive oil and given a good seasoning of salt and pepper. This really makes all the difference. If you can use a good sea salt you will notice the difference in the end result.
The potatoes are roasted for a good half an hour to give them a good chance to get nice crispy around the edges, so the final dish has a little crunch.
Ingredients: Potatoes
1 kg New Potatoes, quartered (skin on),
1 Tablespoon Olive Oil,
Pinch of Sea Salt and Black Pepper.
1 Tablespoon Olive Oil,
Pinch of Sea Salt and Black Pepper.
Ingredients: Bravas Sauce
1 can chopped tomatoes, liquid drained,
1 Tablespoon Tomato Puree,
3 Cloves Garlic,
1/2 a White Onion,
1.5 Teaspoons Smoked Paprika,
1/2 Teaspoon Cayenne Pepper*,
2 Teaspoons Olive Oil, for cooking.
1 Tablespoon Tomato Puree,
3 Cloves Garlic,
1/2 a White Onion,
1.5 Teaspoons Smoked Paprika,
1/2 Teaspoon Cayenne Pepper*,
2 Teaspoons Olive Oil, for cooking.
*The amount of cayenne pepper you add can be adjusted depending on your preference of how spicy you want the sauce. 1/2 teaspoon will create a medium spiced sauce, reduce or increase the amount as you wish.
Ingredients: Topping
1/2 Cup Vegan Mayonnaise,
Bunch of Fresh Parsley, chopped.
Bunch of Fresh Parsley, chopped.
Steps:
1. Preheat the oven to 190°C. Place the quartered potatoes in a pot of boiling water for 5 minutes. Drain and allow to steam dry in the strainer for a couple of minutes.
1. Preheat the oven to 190°C. Place the quartered potatoes in a pot of boiling water for 5 minutes. Drain and allow to steam dry in the strainer for a couple of minutes.
2. Arrange the part cooked potatoes in a large roasting tray and toss with the olive oil, salt and pepper so that each quarter is evenly coated. Cook for 30-35 minutes tossing once during the cooking process.
3. Put all of the ingredients for the bravas sauce in a food processor except for the olive oil. Blitz until you have a smooth sauce. Heat the olive oil in a frying pan and cook the sauce for 5 minutes on a medium to high heat to reduce slightly.
4. Serve the potatoes immediately, topped with the warm sauce and some mayonnaise and fresh parsley.
