I am really excited to share this recipe because this was my all time favorite dish in Spain! I ordered patatas braves at every single tapas restaurant (and often refused to share!). Tapas restaurants are abundant in Barcelona and serve small plates of hot and cold dishes as well as paella. Tapas are great for eating throughout the day and even late in the evening, since dinner is served late, usually around 9PM. Barcelona was absolutely stunning with its mountains, ocean, and Gaudi architecture. I could visit there another dozen times and still not get bored. I looked forward to Catalan food every day – the grilled vegetables, gazpacho, and fried eggplant to name a few. The ingredients were so fresh and the food was brought immediately to the table piping hot, one dish after another. Another fascinating thing was the open air food market or “La Boqueria”. There were countless fruits in vast quantities: figs, kumquats, pink and white dragon fruit, ready to go smoothies, fresh juices, as well as fresh vegetables, nuts, spices, and mushrooms. Another beautiful must see is the Picasso Museum (pictured below).
Patatas Bravas
Ingredients
- 1 lb baby potatoes, cubed
- 1/4 tsp salt
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/4 cup vegan mayonnaise (such as Vegenaise, for topping)
- 2 tbs chopped parsley (optional, for topping)
- olive oil spray For the red sauce:
- 3 roma tomatoes, diced
- 3 cloves garlic, minced
- 1/2 medium onion, diced
- 1/8 tsp cayenne pepper
- 1 tbs hot sauce (such as Tabasco sauce)
- 1 tbs olive oil
- 1/4 tsp salt
Directions
Preheat oven to 450F. Spray 2 baking sheets with olive oil spray and set aside. Spray potatoes with olive oil spray. Toss potatoes with cayenne pepper, paprika, and salt. Spread evenly on baking sheet and spray again with olive oil. Roast at 450F for 25 minutes or until crispy and brown on outside. While the potatoes are roasting, cook onions and garlic in olive oil in a medium saucepan on medium heat until onions are translucent – about 3 minutes. Add cayenne, salt, and tomatoes and cook on medium heat until tomatoes are soft and sauce thickens – about 4-5 minutes. Stir in Tabasco sauce. Carefully transfer to a high powered blender or food processor and blend on low until forms a somewhat smooth consistency. Add more salt or Tabasco sauce to taste. Remove potatoes from oven and transfer to a serving dish. Top with mayonnaise, tomato sauce, and chopped parsley and serve.Nutrition Information:
- Approximate calories per serving without vegan mayonnaise: 240 cal
- Approximate calories per serving with vegan mayonnaise: 400 cal
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Looks delicious! Gorgeous photos too. Love potatoes in all their forms, thanks for sharing 🙂
Glad you like it!
Yum, I love patatas bravas. I’ve made them before too although I haven’t blogged it. 🙂 Yours look like they came out amazing.
And how about those fresh tomatoes! Loved that pic too, it’s not often I see fresh produce strung up on display like that, beautiful. We typically see hanging meat…
There was hanging meat… I avoided that!!!
Thank you!
Great food with amazing photographs!!
Thank you!!