Patatas Bravas is a classic Spanish tapas dish, great for sharing. Serve in a large bowl so guests can help themselves. Recipe and photo from Vegan Tapas: 150 Quick and Delicious Snacks and Bites for Sharing* by Julia Barnard. Reprinted by permission of the author.
Serves: 4 to 6
Total time: 35 to 40 minutes
- 1 pound (450g) potatoes, peeled and cut into ½-inch dice
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 8-ounce (400g) can chopped tomatoes, or 1 cup chopped fresh
- 1 tablespoon red wine vinegar
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and freshly ground pepper to taste
Bring lightly salted water to a boil in a large saucepan. Add the potatoes, bring back to a boil and parboil for 5 minutes. Drain and set aside.
Heat the olive oil in a large frying pan over a medium heat. Add the onion and garlic and fry for 4 minutes, until pale and soft.
Add the chopped tomatoes, red wine vinegar, chili powder and paprika. Cook for 2 minutes, stirring.
Add the potatoes, stirring them into the mixture. Season with salt and pepper.
Turn the heat down slightly and cover the pan. Simmer for 15 minutes, removing the lid for the last 5 minutes, or until the potatoes are tender and the juices have cooked down.
Transfer to a serving bowl, and serve warm or at room temperature.
- Learn more about Julia’s books on Veggie Tapas.
- Here are more Tasty Vegan Appetizers.
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