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!
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.