Patatas Bravas (spicy potatoes)
Roughly translated as "fierce potatoes", patatas bravas are one, if not the most popular bar food (or tapas) in Spain. Traditionally served with drinks, these bite-sized potato chunks are simply fried in olive oil and served drizzled in a spicy brava sauce.
Our take on this simple, yet delicious dish isn’t fried at all, but instead roasted to a crisp, skins and all, and then smothered in a Tomato ‘Nduja -based sauce for richer flavor and warming heat. Roasting the potatoes doesn’t take away any flavor at all, in fact, it adds much more and is a healthier alternative too. Hey, sometimes you don’t want fried food! Isn’t it nice to have options?
SERVES 2-4
MADE WITH VEGAN TOMATO ‘NDUJA
INGREDIENTS
POTATOES
2 lb russet or Yukon Gold potatoes, cut into 1-2 inch chunks (peeling is optional)
sea salt
1/4 tsp baking soda
2 tbsp extra-virgin olive oil
2 medium cloves garlic, minced
freshly ground black pepper
“BRAVA” SAUCE
2 tbsp vegan Tomato ‘Nduja
1/4 cup of extra virgin olive oil
1 tsp smoked paprika
1 cup water or veggie broth
salt to taste
Photos + Styling by City Saucery
PREPARATION
POTATOES
Adjust oven rack to center position and preheat oven to 450°F (or 400°F if using convection). Heat 2 quarts water in a large pot over high heat until boiling. Add the 2 tablespoons salt , 1/4 teaspoon baking soda, potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Meanwhile, set aside a large bowl where you will mix the cooked potatoes and pour some of the olive oil and minced garlic. When potatoes are ready, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
Transfer to bowl with oil and garlic, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, 20-30 minutes longer, depending on your oven (and preference).
“BRAVA” SAUCE
While the potatoes roast, heat the oil in a small saucepan or skillet over medium heat. Add the Vegan ‘Nduja, paprika and stir until combined. Add the veggie broth very gradually, stirring constantly. Reduce to low heat and simmer for 5-10 minutes, stirring occasionally, until thickened and glossy. Season with salt to taste.
Drizzle over roasted potatoes right out of the oven, toss until well coated and enjoy!
Patatas Bravas (Spicy Potatoes)
