Patatas Bravas

Rebecca Coleman

A Spanish tapas dish, consisting of roasted potatoes tossed in a spicy tomato sauce.

Prep Time 30

Cook Time 1

Course Appetizer, Side Dish

Cuisine spanish

Servings 2

Wash the potatoes well and cut them into bite-sized pieces, about 1-2" chunks.
Place the potatoes in a large pot and fill the pot with water till the potatoes are submerged. Salt the water liberally with about 1/2-1 tsp of salt. Bring the potatoes to a boil, and once they are boiling, cook for 7 minutes. Turn off the heat and drain the potatoes.
Preheat your oven to 400 degrees.
Return the potatoes to a large bowl and toss with 2 tbsp of olive oil, 1 tbsp of Grandpa J's and 1/2 tsp salt. Really get in there and toss it well, even beating up the potatoes a little.
Pour 1 tbsp of olive oil onto a baking sheet and then toss the potatoes onto it.
Bake in the preheated oven for about 45 minutes to an hour, tossing occasionally, until the edges of the potatoes are golden brown and crispy.

In a medium saucepan, over medium heat, place 1 tbsp of olive oil. Add the onions, and season them with a little salt. Cook the onions for about 3-5 minutes until they are softened. Add the garlic and cook till fragrant, about 1 minute.
Add 2 tbsp of the Bravas seasoning and toss well to coat the onions.
Add the passata, water and harissa paste, and stir well, reduce the heat to a simmer. Allow the sauce to simmer for the time while the potatoes are baking, stirring occasionally. It will eventually thicken.

Place the finished sauce on a large plate and spread it out.
Top the sauce with the roasted potatoes and dust them with a little additional Bravas seasoning.
Garnish with green onions and dollops of vegan mayo.

@findbex Patatas Bravas! @grandpajs ♬ Dinero - Spanish Version - Trinidad Cardona

Keyword easy vegan, patatas bravas, tapas, vegetarian