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Patatas bravas is a pile of deep fried potato chunks, covered in a spicy tomato sauce, mayoinnaise and fresh parsley. Its DELICIOUS, but definitely not something you would want to eat an entire tray of in one day. By simply removing the deep frying step and replacing it with roasting the potatoes, you have a dish that is SO much lighter than the original, but still tastes just as good (maybe even better?)
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.
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.
