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You are going to love my easy vegan patatas bravas recipe! With a healthy oven-fried twist, this plant-based, gluten-free potato appetizer turns out perfectly crispy every time. It's ideal for anyone looking to make this traditional Spanish side dish at home, completely vegan-friendly. Smothered in my delicious creamy, dairy-free sauce, this is a crowd-pleasing dish that everyone will enjoy!
Patatas bravas are a traditional Spanish recipe, made with seasoned potatoes, served with a spicy sauce. The name itself actually translates to 'spicy potatoes' with the recipe originating in Madrid, Spain. They are a popular tapas dish, well-known and loved worldwide!
Although patatas bravas are usually fried to achieve a crispy outside, and served with an aioli, I wanted my version to be a bit healthier and vegan (since aioli is not typically vegan).
In my recipe we will bake the potatoes instead to cut down on the excess oil. My creamy paprika sauce is made with dairy-free ingredients but tastes just like the traditional version! These potatoes are still crisp, golden brown, and super flavorful!
🥘 Ingredients
My vegan baked patatas bravas come together with simple ingredients that can be found easily at any local grocery store. Here is what I use for this recipe:
For The Potatoes
Potatoes: I have found russet potatoes to be the best potatoes for patatas bravas due to the texture and starch content. You can use another type but it will affect the flavor and texture.
Olive Oil: Oil is best at helping the coating to stick, but broth will work as well if you're oil free.
Cornstarch & Cornmeal: I use these two ingredients to help create the perfect crispy coating for these potatoes!
Salt & Pepper: Since the sauce is super flavorful I keep the potatoes pretty mellow. A dash of sea salt and black pepper is all that is needed! You can add in some parsley as garnish and extra flavor, if desired.
For The Paprika Sauce
Veggie Broth: I use veggie broth as the base of this sauce, giving extra flavor versus water.
Cashews: To make this sauce nice and creamy, I use raw cashews! See my Expert Tips section for more details on how to prepare the cashews.
Apple Cider Vinegar: This gives the sauce a bit of tang, complementing the spice perfectly.
Spices: I use my favorite hot sauce and adjust it based on the spice level I'm in the mood for that day! I also add in a combination of regular paprika and smoked paprika, fresh garlic cloves (garlic powder would also work here), and a pinch of salt to bring all the flavors together and enhance the overall taste.
🔪 How To Make Vegan Patatas Bravas
No splattering oil is involved in this easy recipe! Follow along with my simple steps to make the vegan patatas bravas recipe ever:
Preheat Oven, Prep Potatoes: First, I preheat the oven to 450 degrees Fahrenheit / 230 degrees Celsius and peel and dice the potatoes into chunks for boiling. I put the cubed potatoes in a pot and cover them with water, adding a pinch of salt.
Parboil Potatoes: Next, I cover the potatoes and bring them to a boil over high heat. After 5-7 minutes I uncover and cook at a rolling boil for 5 more minutes until slightly soft or fork tender.
Drain & Dry Potatoes: Now I drain and rinse the parboiled potatoes with cold water. I dab them dry with a paper towel and put them into a bowl.
Combine Dry Ingredients: Then, I mix the cornstarch, cornmeal, salt and pepper in a bowl until combined and add to the bowl with the potatoes.
Add Oil: Next, I drizzle on the oil and stir well so the potatoes are covered.
Add To Baking Sheet: Now I spread out the prepared potatoes on a parchment lined baking sheet.
Bake: Then, I bake covered for 30-35 minutes, until potatoes are golden and soft.
Prepare Sauce: Meanwhile, I make the paprika sauce by putting everything into a blender and blending until smooth and creamy.
Drizzle Potatoes With Sauce: Serve & enjoy!
📖 Variations
The best part about potatoes? They are so versatile! With this patatas bravas recipe you can easily switch up the flavor profile or even the cooking method. Here are some of my favorite ways to switch things up:
More Spice: While I've kept these potatoes on the mild side, pairing with spicy sauce, you can add spice to the actual patatas vravas dish by adding chili, chipotle, or cayenne powder to the coating mixture.
Fried Method: If you really prefer the more traditional approach, you can still make these as vegan Spanish fried potatoes. Be very careful and cautious of oil splattering. You can utilize my fried potatoes and onions recipe for more guidance.
Air Fryer Method: These can also be made in the air fryer, although I really prefer the way they cook in the oven for this recipe. Evenly coat the potatoes with the salt, pepper, cornstarch, and cornmeal and oil as instructed, and then place in the air fryer for about 10-15 minutes, tossing them once or twice in this time for even cooking. Monitor them closely to avoid burning.
🍽 Serving Suggestions
Patatas bravas are traditionally served as tapas (a Spanish snack or appetizer) with a spicy dipping sauce, like my paprika sauce in this recipe. I will often include these potatoes as part of a larger tapas night menu by serving them alongside any of the following:
🫙 Storage Instructions
Fridge: My oven baked patatas bravas will keep in the refrigerator in an airtight container for 3-5 days. I don't recommend freezing this recipe as the texture of the potatoes will change once defrosted and reheated.
Reheating: The potatoes will likely lose some of the crispiness in the refrigerator. To re-crisp them, I reheat them in the oven and avoid using the microwave.
❓Recipe FAQs
WHAT SHOULD I DO IF MY SAUCE IS GRAINY?
I've found that this sauce turns out a little grainy if you don't use a high-powered blender or if you don't soak the cashews. Honestly, even if you do have a high powered blender, I still recommend soaking the cashews to guarantee the smoothest, creamiest sauce. If your sauce did turn out grainy, it is a simple fix. Pour the sauce through a fine mesh strainer or cheesecloth to remove any of those tiny remaining cashew pieces.
DO I HAVE TO BOIL MY POTATOES BEFORE COOKING?
While you do not technically have to do this, I really recommend it. Parboiling the potatoes ensures that they will be perfectly cooked with a soft inside and crispy outside.
WHY DID MY POTATOES BAKE UNEVENLY?
There are a few reasons why potatoes might bake unevenly. First, as I mentioned earlier, it is important to not overcrowd the potatoes on the baking tray. They need to be spread out evenly in a single layer. Secondly, potatoes should be cut to about the same size. If they vary too much in size, smaller ones will cook quicker while the larger pieces will need more time.
📋 Recipe Card
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