Classic patatas bravas, only healthier! Baked crispy potato wedges topped with a spicy tomato sauce. Keep vegan by omitting aioli and cheese. Fresh herbs make a bright, earthy finish. 10 ingredients. Perfect for a crowd.
Soak quartered potatoes in very hot water for 10-15 minutes. In the meantime, preheat oven to 450 degrees F (232 C).
Once potatoes are soaked, dry thoroughly and then add to a baking sheet with 1-2 Tbsp olive oil and a generous sprinkling of sea salt and garlic powder. Toss to coat.
Bake for 20-25 minutes or until golden brown and cooked through, stirring/tossing once. Test by spearing a potato with a toothpick – it should be easy to pierce and remove.
While the potatoes are baking, prepare your spicy tomato sauce. Heat 1 Tbsp olive oil in a large skillet over medium-low heat. Add onion and garlic and salt and stir. Cook for 7-8 minutes to slowly “sweat” until the mixture becomes translucent and very fragrant. If it begins brown, turn down the heat to low and stir frequently.
Add paprika, garlic powder, cayenne and stir. Then add tomato paste, hot sauce and water and stir. Cook for 10-12 minutes or until simmering and the flavors are well blended. Reduce heat if it begins to bubble too vigorously. Taste and adjust seasonings as needed. I added more hot sauce, sea salt and garlic powder.
For a smooth sauce (which I prefer), puree in a small blender or food processor until smooth. Otherwise, set aside.
Remove potatoes from oven and sprinkle with a bit more salt to taste. Place in a serving dishes and drizzle with tomato sauce (as original recipe is written // adjust number of serving dishes if altering batch size). Optional additional toppings include vegan parmesan cheese, more hot sauce, and fresh herbs.
* You can sub 1 14-oz can crushed tomatoes and omit the water in place of 1 6-oz can tomato paste. * Lightly adapted from Men’s Health * Nutrition information is a rough estimate.