This amazing patatas bravas recipe is easy to make with a healthy oven fried twist. The creamy vegan sauce puts it over the top!
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
For the creamy paprika sauce gather:
- Veggie broth
- Raw cashews
- Apple cider vinegar
- Hot sauce
- Paprika and smoked paprika
- Garlic
- Sea salt
How To Make Patata Bravas
No splattering oil involved in this easy recipe! Here’s what to do:
- Mix dry ingredients in a bowl with parboiled potatoes, then mix in oil or broth.
- Spread out on a parchment lined baking sheet.
- Bake until golden and soft.
- Make the sauce by blending everything until smooth and creamy.
- Drizzle potatoes with sauce.
- Enjoy!
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
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!
The Spanish name for ‘spicy potatoes’ is pronounced: pah. – tah. – tahs. brah. – bahs.
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
Patatas Bravas Recipe (Spanish Oven Fried Potatoes)
Equipment
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
- 1/2- 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
- 1/2- 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
Nutrition and metric information should be considered an estimate.
Chelsee Lee says
Oh this looks so delicious!