Patatas bravas
Crisp roasted potato cubes smothered in a fiery smoked paprika tomato sauce and dolloped with a garlicky plant-based aioli.
Photo : Juan Emilio Prades Bel · CC BY 4.0
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
- Difficulty
- Medium
Method
- Boil the potato cubes in salted water for 8 minutes, drain and let them steam dry for a few minutes.
- Preheat the oven to 220°C. Toss the potatoes with the olive oil and salt on a tray and roast for 30 minutes, turning halfway, until golden and crisp.
- Meanwhile, fry the onion in a little oil for 6 minutes, add the garlic and both paprikas and stir for 30 seconds.
- Add the tomatoes and vinegar, season, and simmer for 12 minutes. Blend until smooth.
- For the aioli, blitz the soy milk with the garlic, lemon juice and a pinch of salt using a stick blender, then pour in the sunflower oil in a thin stream while blending until thick.
- Pile the hot potatoes onto a plate, spoon over the brava sauce and add dollops of aioli. Serve at once.
Soy milk emulsifies just like an egg yolk thanks to its lecithin. The only rule is to have both liquids at the same temperature before you start.
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