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Vegan Patatas Bravas – Madrid Style

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 plate
Author cele mcevoy walter

Ingredients

  • 1 pound organic fingerling potatoes or new potatoes
  • salt
  • cooking spray

for the bravas sauce

  • 3 cloves garlic minced
  • 1/2 cup extra virgin olive oil
  • 1/2 cup organic flour
  • 1 tablespoon sweet paprika
  • 1 tablespoon hot paprika
  • 2 1/4 cups water
  • salt to taste

Instructions

  1. Scrub potatoes. Fill large pot with water and add potatoes.
  2. Boil for about 15-20 minutes until a fork easily slides through potatoes.
  3. Drain, set aside.
  4. While potatoes cook, gather remaining ingredients and prepare the sauce.
  5. Mince garlic.
  6. Pour olive oil into large cast iron pan and warm on low heat.
  7. Saute garlic on low for several minutes until lightly colored and fragrant.
  8. Add flour and whisk until smooth.
  9. Cook, whisking continually for 5-6 minutes until golden.

  10. Add paprikas and whisk until combined

  11. Add water and keep whisking until uniform
  12. Cook over low heat to desired consistency.
  13. Salt to taste.
  14. Turn off heat, pour into bowl or container and cover.
  15. Wipe out and reserve pan for potatoes.
  16. Cut potatoes into bite sized pieces.
  17. Spray pan lightly with cooking spray.
  18. Saute potatoes over medium heat to brown them.
  19. Plate potatoes and drizzle or cover with sauce.
  20. Sprinkle with a few chopped chives or green onions.
  21. Enjoy!

Recipe Notes

This recipe makes a LOT of sauce, probably three to four times what is needed. I kept it as is because the leftover sauce freezes well and will keep for up to four months.