| Prep Time: 15 mins
| Cook Time: 30 mins
| Total Time: 45 mins
You may need: Dried Garlic Powder
Patatas Bravas (Spicy Potatoes) is a classic Spanish tapas dish. Some even say it is one of the most popular bar foods in Spain. One bite and you will certainly see why it has gained such popularity. A delightful combination of crispy, golden potatoes topped with a spicy, smoky red sauce makes Patatas Bravas the perfect vegan tapas or side dish. Drizzle the Brava sauce on top of the potatoes, or for even more flavor, toss your potatoes to coat thoroughly.
What makes Patatas Bravas your next favorite dish is our proprietary Spanish BBQ blend which combines traditional Spanish spices like smoked paprika, cumin, oregano, garlic with Arab-influenced flavors of turmeric and coriander, which add deep, unforgettable flavor to the tomato-based sauce. So, what is Spanish smoked paprika, and how is it different from the paprika we always find on the supermarket shelves? Smoked paprika is the Spanish relative of the sweet Hungarian paprika we are used to seeing. Smoked paprika or Spanish paprika is made from dried Pimiento peppers, which are smoked over an oak fire. The dried, smoked peppers are then ground fine. The flavor is complex and this high quality paprika adds a depth of flavor that sweet paprika can never match. This dish is also gluten-free!
4 medium russet potatoes
2 Tbsp olive oil
2 tsp Piquant Post Spanish BBQ
Sea salt to taste
Black pepper to taste
1/4 cup vegan mayonnaise
1 tsp Piquant Post Spanish BBQ
1 tsp balsamic vinegar
Sea salt and black pepper to taste
Patatas Bravas is one of Spain’s most popular tapas recipes, and after trying this version we understand why! These tasty taters are usually fried, but our baked version is a little healthier! Skip the oil and make them in an air fryer to lighten it up even more.
The name “Bravas” hints at a spicy sauce! Although our sauce has a certain spiciness to it, you can give it a little more heat by adding a bit of cayenne to taste. Enjoy these crispy, spiced potatoes with a glass of beer or wine to balance everything out!
Preheat the oven to 400*F. Slice the potatoes into wedges lengthwise and toss in a medium mixing bowl with the olive oil, Piquant Post Spanish BBQ, sea salt and black pepper. Spread the potatoes onto an oiled sheet pan.
Place the sheet pan in the oven and bake for 30-40 minutes or until the potatoes are both crisp and tender.
While the potatoes are cooking, prepare the sauce. Combine the vegan mayo, Piquant Post Spanish BBQ, balsamic vinegar, sea salt and black pepper.
When the potatoes are done, arrange them on a platter and season to taste with sea salt and black pepper. Drizzle some of the sauce on top and serve with more sauce on the side for dipping.
Try this version topped with an egg for a heartier appetizer or even a unique breakfast!
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