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Patatas Bravas.

August 1, 2013 by Carolina

patatas bravas

A couple of weeks ago my boyfriend’s best friend came to visit, we took him to dinner at Ceviche to enjoy Spanish tapas. Though I love most tapas my favorite is patatas bravas or “angry potatoes”. They’re called angry potatoes because the paprika & hot sauce in the aioli sauce has a nice kick to it. Ever since we had patatas bravas that night I haven’t been able to think about them, they seriously are that good. Never one to deprive myself of what I’m craving I decided to make them for girls night.

I knew I wanted the same taste as the traditional patatas bravas but a healthier version of them so instead of frying the potatoes I roasted them, & instead of using regular mayo for the aioli I used Nayonaise, a vegan alternative to mayonnaise. Nasoya was kind enough to send me a few samples of Nayonaise to try; this was my first time trying the product & was pleasantly surprised by its consistency & taste — it really is very comparable to mayo, but much healthier. Dairy free, egg free & full of vitamain B12, Nayonaise is a winner in my book.

Since I was cooking for a group I also didn’t use hot sauce, just in case the girls didn’t enjoy spicy food. In all, I was very happy with the result, these patatas bravas are so delicious you’re going to love them. Let’s get cooking!

Ingredients (makes about 6 side servings)

3 tablespoons olive oil, separated

1 bag small red potatoes, quartered

1/2 small red onion, chopped

2 cloves garlic, chopped

1 tablespoon paprika

3/4 cups of Nayonaise

1 beefstake tomato, diced

Salt & pepper, to taste

Preheat the oven to 375F. In a skillet, heat 1 tablespoon olive oil, add onion & garlic & cook until onion is soft & garlic is golden brown (about 3 – 4 minutes). Add the paprika & mix, turn off stove & cook for another minute then set aside.

On a cookie sheet, coat the potatoes with 2 tablespoons of olive oil, salt & pepper & bake for 40 – 45 minutes until potatoes are fully cooked.

While the potatoes cook mix the Nayonaise, the onion mixture, tomato & a pinch of salt & pepper. Blend until the sauce is smooth & let it set for 15 – 20 minutes to let the flavors build.

Once the potatoes are cooked place in a bowl & toss with as much as you want of the sauce. You should have plenty of sauce left to set out for your  guests, in case they want to add more (& for future use as well, trust me, you’ll want to put this sauce in everything!). Sprinkle with a little paprika & serve hot. I served mine with champiñones al ajillo (garlic mushrooms), pa amb oli (spanish bruschetta), alcachofas españolas (roasted artichokes) & a cheese & olive mix — delicious.  Buen provecho!

spanish tapas

Full Disclosure: I received complimentary samples of Nayonaise to try out, but was not required to give it a positive review. All opinions are my own. 


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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