Patatas Bravas with Vegan Aioli
A classic Spanish tapas dish featuring crispy potatoes topped with a smoky tomato sauce and creamy vegan aioli. This version is completely dairy-free and egg-free, making it suitable for those with allergies.
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Ingredients
- about 680 g Russet potatoes
- 1/4 cup Olive oil
- 1 tbsp Smoked paprika
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 14.5 oz can Canned diced tomatoes
- 2 tbsp Tomato paste
- 1/2 cup Vegan mayonnaise
- 2 cloves Garlic cloves
- 1 tbsp Lemon juice
- 2 tbsp Olive oil (aioli)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 200°C.
- 2Cut potatoes into about 2.5 cm cubes.
- 3In a bowl, toss potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
- 4Spread potatoes in a single layer on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy.
- 5While potatoes are baking, prepare the bravas sauce: In a saucepan, combine diced tomatoes and tomato paste. Simmer over medium heat for 15 minutes, stirring occasionally.
- 6For the vegan aioli: In a blender or food processor, combine vegan mayonnaise, garlic cloves, and lemon juice. Blend until smooth. Slowly drizzle in olive oil until emulsified.
- 7To serve, arrange potatoes on a plate, top with bravas sauce, and drizzle with vegan aioli.
Substitutions
Egg-based Mayonnaise → Vegan Mayonnaise(avoids Egg)
Provides the creamy texture and emulsification properties of traditional mayonnaise.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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