Patatas bravas are traditional Spanish tapas: fried potatoes with a warm sauce. This patatas bravas recipe is a vegan tapas rendition and just as delicious!
For the potatoes
- 2 pounds russet potatoes (4 to 5 medium potatoes)
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt
- Fresh ground black pepper
- Parsley, for garnish
For the bravas sauce
- 1 cup raw cashews
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon maple syrup
- 2 teaspoons SPQR Seasonings Smoked Paprika (pimentón)
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- 6 tablespoons water
- Prepare the cashews: Place the cashews in a bowl and cover them with water. Soak them while making the recipe, at least 30 minutes if using a high speed blender and about 1 hour for a regular blender. If you think ahead, you can soak the cashews overnight (you can also make the bravas sauce in advance).
- Prepare the potatoes: Preheat the oven to 450°F.
- Chop the potatoes into 1 x 1.5” pieces (slice them into thirds lengthwise, then in half, and then into chunks). In a large bowl, mix the potatoes with the olive oil, kosher salt, and fresh ground black pepper.
- Roast the potatoes for 35 minutes, stirring once, until potatoes are cooked through and lightly browned.
- Prepare the bravas sauce: Once the cashews have soaked, drain them. Then blend together all ingredients for the bravas sauce for several minutes until the sauce is smooth and creamy.
- Serve the potatoes warm from the oven with the bravas sauce. If desired, sprinkle with chopped parsley. (If you make the potatoes in advance, you can re-warm them in a 350F oven before serving.)