A healthier spin on the Spanish classic Patatas Bravas recipe. This time made with boiled then pan fried potatoes and served with a vegan spicy tomato aioli. Talk about comfort food at its finest.
It should come as no surprise that I am a potato lover. Pretty much love all potato dishes (though not equally). From home fries to oven roasted potato wedges there’s just something about potatoes that taste like home to me. For me potatoes are the ultimate comfort food, and when I’m homesick, or feeling under the weather a bite into a soft and tender potato, preferably crispy on the outside, just makes me feel whole again.
So when I was studying abroad in Spain, naturally it took me about half a day to discover their perfect take on potatoes – patatas bravas. Patatas bravas is a classic Spanish tapas dish made deep fried potatoes smothered in a spicy tomato sauce.
Delicious and addicting is what it is. So so good though.
As we all know though fried food = bad so that just won’t do. It was this that inspired me to make my own version of patatas bravas at home, with my own spin on a tomato sauce. I wanted to attempt to make a vegan aioli – no mayo included.
Instead of deep frying the potatoes I boiled them until fork tender and then pan fried them. I cut them into 8ths and simply pan fried them on each side. If you’re type A you’ll want to turn over every exposed potato side evenly and methodically to make sure that each angle of the potato has a perfect sear on it.
If you’re like me you’ll do this once individually, then instantly become impatient and for the next turn around, you’ll just shake the pan vigorously so that potatoes flip over themselves.
Not a full proof method, but it works.
In the meantime get the sauce ready. Saute onions, garlic, tomatoes, chipotle sauce and then a bit of coconut milk for the creamy element. Process this in a blender to your desired consistency – I didn’t want mine completely smooth so kept a few bigger bits and pieces in there. That part is entirely up to you.
The result (if you use 3 teaspoon chipotle sauce) is a spicy (maybe very spicy) creamy tomato based aioli. The sauce was just perfect and while not made according to the Spanish patatas bravas recipe, it hit the spot.
This makes for the perfect appetizer or light dinner. For me it doesn’t get any better than pan seared potatoes, light crispy on the outside, soft and tender on the inside, all smothered in a creamy spicy tomato sauce.
And if you’ve leftover potatoes or squash from Thanksgiving this would be a perfect way to serve them in a new way as leftovers!
A healthier spin on the Spanish classic Patatas Bravas recipe. This time made with pan fried potatoes and served with a vegan spicy tomato aioli.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 4 potatoes, white or red, halved and cut into quarters or eights
- large pot, filled with enough water to cover potatoes
- 1-2 tablespoons extra virgin olive oil
- For the sauce
- 1 teaspoon extra virgin olive oil
- 1/2 small onion, diced
- 3 cloves garlic, chopped
- 1 large tomato, diced
- 1-3 teaspoon chipotle in adobo sauce
- 1/4 cup coconut milk
- salt to taste
- Heat pot over high heat until boiling. Add salt, to taste and potatoes. Cook until soft when pierced with a fork.
- Drain potatoes. Heat pan over medium-high heat and add 1-2 tablespoon extra virgin olive oil. Pan fry the potatoes on each side until browned. Add more oil if needed. Add salt to taste.
- In separate pan, over medium heat, heat 1 teaspoon olive oil, add onions and garlic. Cook for a few minutes until translucent.
- Add chipotle sauce and tomato. Cook for a couple minutes. Add coconut milk. Mix until smooth.
- Process sauce in blender until desired consistency reached (smooth or chunky)