Try this Patatas Bravas recipe, or contribute your own.
Suggest a better descriptionSource: Vegan Food and Living Magazine January 2020
1. Preheat oven to 400 degrees and roast potatoes on a baking tray with a little oil and salt for 40 minutes, turning once (Or, parboil them for 7 minutes, drain and then fry until crisp and golden - either way works well).
2. While the potatoes are cooking, fry the onion in a small amount of olive oil until soft and golden.
3. Add the chilli and garlic and fry for another minute.
4. Stir through the tinned tomatoes, sugar, salt and smoked paprika. Bring to the boil and simmer for 15-20 minutes or until the mixture is thicker and has reduced down.
5. Stir in the vinegar and then taste the sauce adjusting the seasoning if necessary.
6. For the quick aioli, stir all of the ingredients together and keep refrigerated until use.
7. To assemble, remove the potatoes from the oven, then plate up and layer with the tomato sauce and the aioli. Sprinkle with fresh parsley or chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 48 | ||
Calories from Fat: 4 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 234.3mg | 8 % | |
Potassium 302.3mg | 8 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 9.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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