Lightened Up Patatas Bravas (Spanish Potatoes)

Seasoned patatas bravas on a griddle top covered in tomato sauce with a fork.

5 from 1 vote

Lightened Up Patatas Bravas (Spanish Potatoes)

This addictive Spanish starter has been given a healthier twist without sacrificing flavor. Quartered new potatoes are perfectly roasted with olive oil, sea salt, and black pepper. The bravas sauce, made with chopped tomatoes, garlic, onion, smoked paprika, and a touch of cayenne pepper for heat, is cooked to a smooth consistency to make the perfect dish.

Prep Time15

Cook Time40

Total Time55

Course: Appetizer

Cuisine: Spanish

Diet: Vegetarian

Keyword: Patatas Bravas

Servings: people

Calories: 439kcal

Ingredients

Potatoes

2 lbs new potatoes quartered (skin on)
1 tbsp olive oil
pinch sea salt and black pepper

Bravas Sauce

1 can chopped tomatoes liquid drained
1 tbsp tomato puree
3 cloves garlic
1/2 white onion
1.5 tsp smoked paprika
1/2 tsp cayenne pepper*
2 tsp olive oil for cooking

Topping

1/2 cup vegan mayonnaise
1 bunch parsley fresh, chopped

Instructions

Preheat the oven to 375 degrees fahrenheit (190°C). Place the quartered potatoes in a pot of boiling water for 5 minutes. Drain and allow to steam dry in the strainer for a couple of minutes.
Arrange the part cooked potatoes in a large roasting tray and toss with the olive oil, salt and pepper so that each quarter is evenly coated. Cook for 30-35 minutes tossing once during the cooking process.
Put all of the ingredients for the bravas sauce in a food processor except for the olive oil. Blitz until you have a smooth sauce. Heat the olive oil in a frying pan and cook the sauce for 5 minutes on a medium to high heat to reduce slightly.
Serve the potatoes immediately, topped with the warm sauce and some mayonnaise and fresh parsley.

Notes

The amount of cayenne pepper you add can be adjusted depending on your preference of how spicy you want the sauce. 1/2 teaspoon will create a medium spiced sauce, reduce or increase the amount as you wish.

Nutrition