My favorite of the Spanish Tapas is the Patatas Bravas, crisp potatoes in a spicy tomato sauce. This recipe is adapted from the Fatfree Vegan Kitchen. I used more oil than what could be considered ‘fatfree’ but for me, a little oil is a good thing. Aside from some minor changes – which I hope Susan at FFVK won’t mind 😉 – I used the recipe as is and it was sublime! So here’s my adapted version. Enjoy!
3 pounds red potatoes, scrubbed well and cut into 1/2-inch cubes (I didn’t peel mine)
olive oil for brushing potatoes + 1 TBSP for sauté
1/2 medium red onion, minced
2-3 cloves garlic, minced
1 tablespoon smoked Spanish paprika 1/4 teaspoon cayenne pepper
1 15-ounce can diced tomatoes
1 bay leaf
1/2 cup water
chopped cilantro, for garnish
1. Preheat to 400°F. Place the potatoes into a large, shallow baking dish that has been lined with parchment and brushed with olive oil. Brush the tops of the potatoes lightly with olive oil and place in the oven. Bake for 20 minutes and then stir with a spatula (if you don’t use parchment, make sure they aren’t sticking to the pan). Bake for about 25 more minutes, stirring again halfway through. The potatoes should become crispy but not hard and overdone.
2. While the potatoes are cooking, make the sauce. Warm the oil over medium heat in a skillet and sauté the onion about 3 minutes. Add the garlic, paprika, and cayenne and cook one minute more. Add the remaining ingredients (except cilantro) and simmer for about 15-20 minutes, until thickened. Remove the bay leaf and puree the sauce using a hand blender or in a regular blender or food processor. Return it to the pan and keep warm until ready to serve.
3. Once the potatoes are cooked, place them in a serving bowl and pour the sauce over the top. Sprinkle with cilantro and serve as a side dish or appetizer.