This classic patatas bravas recipe is easy to make, vegan-friendly, and contains egg-free aioli
Ingredients
- 500-600g floury potatoes (such as King Edwards of Maris Piper), peeled and cut into 1 inch cubes
- 1 onion, finely diced
- 1 clove garlic, finely chopped
- 1-2 fresh chillies, deseeded and finely diced
- 400g tin chopped tomatoes
- 2 tsp sweet smoked paprika
- 1/2 tsp salt
- 1/2 tsp sugar or syrup (eg agave or maple)
- 1 tbsp red wine vinegar
- Handful of fresh parsley or chives for decoration
Quick aioli
- 200g vegan mayo
- 2 cloves garlic, crushed
- 3/4 tbsp lemon juice
- Pinch of cayenne pepper
- Pinch of salt
Instructions
- Preheat the oven to 200°C/390°F/Gas Mark 6. OR instead of roasting the potatoes you can parboil them for 7 minutes, drain and then fry until crisp and golden (either way works well)
- If roasting, place the potatoes on a baking tray with a little oil and salt and pop in the oven for 40 minutes (or until crisp and golden), turning once
- While the potatoes are cooking, fry the onion in a small amount of olive oil until soft and golden
- Add the chilli and garlic and fry for a further minute
- Now stir through the tinned tomatoes, sugar, salt, smoked paprika. Bring to the boil and simmer for 15-20 minutes or until the mixture is thicker and has reduced down
- Stir in the vinegar and then taste the sauce, adjusting the seasoning if necessary
Quick aioli
- Stir all of the ingredients together and keep refrigerated until use
Assembly
- Remove the potatoes from the oven, then plate up and layer with the tomato sauce and the aioli. Sprinkle with fresh parsley or chives