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    Home ▸ Vegan Appetizers

    Patatas Bravas Recipe (Spanish Oven Fried Potatoes)

    Last modified: October 16, 2021. Originally posted: January 7, 2021 By Sophia DeSantis

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    Overlay text on patatas bravas and a photo of them in a bowl with sauces
    Fork getting a bite from a bowl of crispy potatoes and sauce
    Collage of a bowl of crispy potatoes and a glass jar filled with a creamy orange sauce with overlay text

    This amazing patatas bravas recipe is easy to make with a healthy oven fried twist. The creamy vegan sauce puts it over the top!

    Cubed crispy potatoes piled in a dark blue bowl and drizzled with sauce
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    I love a good crispy potato, and these Spanish tapas did not disappoint! Smothered in delicious creamy dairy free sauce was a huge winner.

    Easy to make versatile recipes are the best to have in your back pocket. Traditionally served as an appetizer, these potatoes also make a great side dish, base for bowls, or even fillings for tacos!

    Ingredients

    To make this flavorful recipe you'll need the following:

    • Russet potatoes 
    • Cornstarch 
    • Cornmeal 
    • Seasonings
    Bowls with cubed potatoes, cornmeal, cornstarch, salt and pepper

    For the creamy paprika sauce gather:

    • Veggie broth 
    • Raw cashews 
    • Apple cider vinegar
    • Hot sauce
    • Paprika and smoked paprika
    • Garlic
    • Sea salt
    Different colored bowls with ingredients to make a dairy free creamy paprika sauce

    How To Make Patata Bravas

    No splattering oil involved in this easy recipe! Here's what to do:

    1. Mix dry ingredients in a bowl with parboiled potatoes, then mix in oil or broth.Metal bowl with cubed potatoes covered in crispy coating
    2. Spread out on a parchment lined baking sheet.Coated potato cubes on a piece of parchment on a baking sheet
    3. Bake until golden and soft.Baking sheet with parchment paper and baked crispy potato pieces
    4. Make the sauce by blending everything until smooth and creamy.Top view of a blender with an orange colored creamy sauce in it
    5. Drizzle potatoes with sauce.Wooden spoon taking a spoonful of creamy orange colored sauce from a jar
    6. Enjoy!Fork getting a bite from a bowl of crispy potatoes and sauce

    Serving suggestions

    Patatas Bravas are traditionally served as tapas (a Spanish snack or appetizer) with a spicy dipping sauce like the paprika sauce in this recipe. I also like to serve with Garlic Aioli for an added flavor boost! Create your own tapas night by serving these potatoes with any of the following:

    • Healthy Guacamole
    • Baked Vegan Eggplant Fries
    • Roasted Carrot Hummus
    • Vegan Taquitos
    • Easy Vegan Bruschetta with Polenta Rounds
    • Healthy Bean Dip
    • Baked Kabocha Squash Chips
    • Vegan Stuffed Jalapeños

    Tips and tricks

    For the best Patatas Bravas ever, check out these helpful hints:

    • Russet potatoes are the best potato to use for this recipe due to the texture and starch content. You can use another type but it will affect the flavor and texture.
    • Make these Patatas Bravas spicy by adding chili, chipotle, or cayenne powder to the coating mixture.
    • Oil is best at helping the coating to stick, but broth will work as well if you're oil free.
    • If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
    • This dish can be made ahead of time and will keep in the refrigerator in an airtight container for 3-5 days. They will likely loose some of the crispiness, but you can easily reheat in the oven to re-crisp them!

    Common Questions

    What is in Patatas Bravas?

    Patatas Bravas are made with seasoned potatoes, usually fried, served with a spicy sauce. This version is a bit healthier though as they're baked instead of fried!

    How do you pronounce Patatas Bravas?

    The Spanish name for 'spicy potatoes' is pronounced: pah. - tah. - tahs. brah. - bahs.

    Where do Patatas Bravas come from?

    Patatas Bravas originated in Madrid, Spain. They're a popular tapas dish that have gained worldwide popularity.

    More Potato Recipes

    Whether you just really like those starchy spuds, or have a big bag to work through, this variety of plant based potato recipes will keep you satisfied:

    • Creamy Gluten Free Scalloped Potatoes
    • Roasted Greek Lemon Potatoes
    • Vegan Potato Salad
    • Crispy Potato Tacos
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    Bowl filled with crispy potato pieces and two small bowls of sauce

    Patatas Bravas Recipe (Spanish Oven Fried Potatoes)

    Sophia DeSantis
    This amazing patatas bravas recipe is easy to make with a healthy oven fried twist. The creamy vegan sauce puts it over the top!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Appetizer
    Cuisine Spanish
    Servings 4
    Calories 393 kcal

    Equipment

    • Blender

    Ingredients
     
     

    • 2 pounds Russet potatoes , cubed
    • Drizzle of oil or broth , to get the coating to stick (see note)
    • ¼ cup cornstarch
    • ¼ cup cornmeal
    • ½- ¾ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • Parsley garnish , optional
    • Garlic aioli , optional

    Paprika creamy sauce:

    • 1 cup veggie broth , low sodium if needed
    • ¾ cup raw cashews , see note
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons hot sauce
    • 2 teaspoons paprika
    • 1 teaspoon smoked paprika
    • 2 cloves garlic
    • ½- ¾ teaspoon sea salt

    Instructions
     

    • Preheat oven to 450 F/ 230 C
    • Parboil the cubed potatoes. Put them in a pot and cover them with water. Add a pinch of salt.
    • Cover and bring to a boil over high heat. About 5-7 minutes.
    • Uncover and cook at a rolling boil for 5 more minutes until slightly soft.
    • Drain and rinse with cold water.
    • Dab dry with a paper towel and put into a bowl.
    • Mix the cornstarch, cornmeal, salt and pepper in a bowl until combined. Add to the bowl with the potatoes.
    • Drizzle on the oil or broth and mix well so they are covered.
    • Spread out on a parchment lined baking sheet.
    • Bake covered for 30-35 minutes, until potatoes are golden and soft.
    • Meanwhile make the paprika sauce by putting everything into a blender and blending until smooth and creamy.
    • Serve with sauces!

    Notes

    • Oil will help the coating stick better, but broth will work as well.
    • If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
    • Sauce makes 1 ½ cups.
    • Nutrition facts includes sauce divided into 4 servings (6 tablespoons each). This is most likely more than you will use so keep that in mind.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 393kcalCarbohydrates: 65gProtein: 11gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 625mgPotassium: 1172mgFiber: 5gSugar: 3gVitamin A: 739IUVitamin C: 15mgCalcium: 41mgIron: 4mg

    Nutrition and metric information should be considered an estimate.

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    1. Chelsee Lee

      January 13, 2021 at 12:38 pm

      Oh this looks so delicious!

      Reply

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