I’m 5% Spanish. At least, that’s what Ancestry.com told me. As a wannabee Spaniard, learning a tiny piece of my DNA was Iberian made me literally jump out of my chair in excitement. Of course, this detail doesn’t give me street cred to call Spanish food my own. But after studying abroad there and always feeling drawn to the country and language, I’ve got at least enough of a obsession to call myself a Spanish food enthusiast. Hey, even our recent open fire paella recipe was commended by a real Spaniard who said it “tastes like home!” After our recent trip to Spain a few months ago, I’ve been dying to share this Vegan Patatas Bravas recipe with you. It’s an incredibly delicious appetizer and perfect for snack dinner. And to me…it tastes like home. (Even though it’s not my true home. Just play along with me, okay?!)
What are patatas bravas?
So what are patatas bravas? Man, are you in for a treat! Patatas bravas are a traditional Spanish tapas recipe. You’ll see them at literally all the tapas bars in Spain. Literally! “Patatas bravas” means brave potatoes (how cute is that?), and these brave little potatoes are crisp fried deliciousness. What makes them brave is the sauce, which varies based on each bar you go to. When I lived in Madrid during college, I remember the bravas sauce being a savory red spiced sauce, made mainly of tomatoes. But another very traditional version of a patatas bravas recipe uses a creamy white aoili sauce. Sometimes the patatas bravas are topped with paprika red or a paprika oil. And many times they are sprinkled with a bit of fresh chopped parsley. Upon my return to Spain a few months ago, the first thing we ordered was (you guessed it), patatas bravas! We hit up Málaga, Granada, Cartagena, Valencia and Barcelona and guess what: the patatas bravas we ordered always had the creamy white aoili sauce. And of course: they were always so, so delicious! So as much as I missed my red patatas bravas sauce, I wanted to create a version with the aoili sauce too.
How to make patatas bravas at home
Fact: this patatas bravas recipe is not authentic. There are many wonderful Spanish chefs who have books including an authentic patatas bravas recipe (for example, our favorite Spanish chef José Andrés). The thing about patatas bravas is that it’s a recipe for eating in a restaurant. The potatoes are flash fried in a deep frier, and they are always crispy and delicious. We wanted to create a homemade patatas bravas recipe, and of course that means a healthier take. Also, when we posted some photos of patatas bravas while in Spain on our Instagram Stories, we had a reader request vegan tapas recipes, specifically vegan patatas bravas. So, I couldn’t get the idea of making a vegan patatas bravas sauce out of my head. For our patatas bravas recipe, the potatoes are baked in a very hot oven until browned and crisp. Then they’re topped with bravas sauce, made with soaked cashews similar to our vegan potato salad recipe. Smoked paprika, called pimentón in Spain, to add a smoky flavor and red color. (Here’s more about smoked paprika.) And then of course, we’ve added a little confetti of chopped parsley. The end result is a patatas bravas recipe that’s very tasty and a little lighter on the stomach than the traditional deep fried Spanish tapas. We served it for a “snack dinner” concept of all appetizers, with cheese and veggies and dips, and it totally hit the spot.
How to make patatas bravas ahead of time
These vegan patatas bravas can easily be made in advance and reheated later, which is perfect if you have guests coming over but don’t want to be stuck in the kitchen while they’re visiting. To make patatas bravas ahead of time, cook the potatoes as the recipe instructs and make the sauce. Let the potatoes cool to room temperature before storing them in a sealed container in the fridge. Store the sauce separately. When you’re ready to serve the patatas bravas, reheat the potatoes in a 350F oven, then drizzle with the sauce and dig in.
Creating vegan tapas recipes
So, why vegan tapas recipes? Why not! Our trip to Spain reminded me that many Spanish tapas recipes aren’t so healthy. And many of them are heavy on meat, cheese or dairy. However, as a 5% Spaniard, I’m 100% passionate about the culture of tapas. Eating small bites together with friend and family and lingering over meals was a huge takeaway for Alex and me upon returning from Spain. The way that Spaniards invest quality time in their friends and family over food is something we desire for our lives too. But instead of small bites that are mainly fried and meaty, at home we’re trying out some healthy tapas and vegan tapas recipes. And as I mentioned above, we got some reader requests for vegan patatas bravas too! Hence, this vegan tapas recipe: baked, crispy, plant based, and de-lish. It tastes like home.
More tapas recipes
Here are a few more Spanish tapas recipes that could work in a spread with these patatas bravas:
Spanish Tortilla (Tortilla Española)Pan Con TomateClassic GazpachoEggplant Involtini with Spanish Mojo SauceVeggies with Romesco SauceAnd, our Spain Travel Guide
This patatas bravas recipe is…
Vegetarian, vegan, plant based, gluten free, dairy free, and sugar free.
More potato recipes
Sweet Potato Hash BrownsCrispy Sweet Potato FriesRoasted Smashed Potatoes with White Balsamic ReductionHealthy Potato Salad with Hard-Boiled EggLoaded Sweet Potato SkinsHomemade Tater Tots
5 from 2 reviews
2 pounds russet potatoes (4 to 5 medium potatoes) 3 tablespoons olive oil ¾ teaspoon kosher salt Fresh ground black pepper Parsley, for garnish
For the bravas sauce
1 cup raw cashews ¼ cup extra-virgin olive oil 2 tablespoons white wine vinegar 1 tablespoon yellow mustard 1 teaspoon maple syrup 2 teaspoons smoked paprika (pimentón) ¼ teaspoon garlic powder ½ teaspoon kosher salt 6 tablespoons water
