Patatas Bravas with Vegan Aioli

Ingredients

• 1.5 lb 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)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Cut potatoes into 1-inch cubes.
3. 3In a bowl, toss potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
4. 4Spread potatoes in a single layer on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy.
5. 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.
6. 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.
7. 7To serve, arrange potatoes on a plate, top with bravas sauce, and drizzle with vegan aioli.

Substitutions

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