Crispy Patatas Bravas (vegan)

Crispy, tangy and creamy, this vegan version of a Spanish classic is a huge crowd-pleaser! My recipe includes a tomato sauce that's really easy to make, and uses Dibble Garlic Aioli for a creamy, vegan topping. Top with your favourite greens and share with your favourite people.

Ingredients for the potatoes

  • 1kg brushed potatoes, cubed 
  • 2 tbs extra virgin olive oil
  • Salt and pepper, to taste

Ingredients for the sauce and topping

  • 1 tbs extra virgin olive oil
  • 2 garlic cloves, minced 
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 tsp oregano
  • 1/2 tsp liquid smoke
  • 200g tinned tomato
  • Dibble Garlic Aioli, to taste
  • Parsley, scallions or chives, to taste

Patatas Bravas

Vegan Patatas Bravas


Vegan Potatoes

Vegan Potato

Vegan Patatas Bravas

Vegan Patatas Bravas


Vegan Patatas Bravas


Vegan Patatas Bravas




Instructions for the potatoes

  • Preheat oven to 220 degrees Celsius and set aside a large baking tray or dish.
  • Place potatoes in a large pot and cover with cold water.
  • Boil until potatoes are just cooked through.
  • Drain water and place potatoes onto prepared tray, tossing with oil and seasoning. Use a fork to smash potatoes.
  • Bake for approximately 20 minutes, or until potatoes are nice and crispy.

Instructions for the sauce and topping

  • Heat oil in a saucepan for 30 seconds.
  • Add garlic and cook for 1 minute.
  • Add remaining ingredients and cook over a low heat for approximately 5 minutes. 
  • When ready to serve, place potatoes onto a serving platter, top with tomato sauce, Dibble Garlic Aioli and greens of choice and enjoy hot. 

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