Vegan Patatas Bravas

🛒 Ingredients

• #Potatoes;
• 800 g floury potatoes (such as Russet), peeled and cut into 3–4 cm chunks
• Neutral oil for deep frying,, Sea salt to taste
• #Vegan Brava Sauce;
• 2 tbsp extra virgin olive oil.. ½ small onion, finely diced.. 2 garlic cloves, minced
• 1 tbsp plain flour or cornstarch.. 1 tsp sweet smoked paprika
• ½ tsp hot smoked paprika (adjust for heat preference)
• Pinch of ground cumin (optional).. 200 g tomato passata
• 100 ml vegetable stock.. 1 tbsp apple cider vinegar or sherry vinegar
• Salt and black pepper to taste
• Optional: 1 tbsp nutritional yeast for extra savoury depth
• #To Serve;
• Fresh chopped parsley

👩‍🍳 Instructions

1. 1

   Prep potatoes: Soak potato chunks in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with kitchen paper — this helps them crisp up perfectly.

2. 2

   Make the sauce: Heat olive oil in a pan over medium heat. Sauté onion until soft, add garlic and cook for 1 minute more. Stir in flour and cook for 1 minute, then add both paprikas and cumin. Slowly whisk in tomato passata and stock until smooth. Simmer gently for 8–10 minutes until thickened. Stir in vinegar, salt, and pepper; set aside.

3. 3

   Fry potatoes: Heat plenty of oil in a deep pan to medium‑high heat. Fry potatoes in batches: first blanch‑fry for 4–5 minutes until pale and soft, then remove and drain. Once the oil is hotter, fry again for another 4–5 minutes until deep golden and very crisp. Drain well and sprinkle with salt immediately.

4. 4

   Serve: Arrange the hot crispy potatoes on a plate or in a small dish. Spoon the warm brava sauce over the top, scatter generously with fresh parsley, and enjoy right away.