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Baked Oil-Free Spanish Spicy Patatas Bravas - Healthy, Fat-Free, Plant-Based Vegan Potato Tapas Recipe from Plants-Rule — Baked Oil-Free Spanish Spicy Patatas Bravas – Healthy, Fat-Free, Plant-Based Vegan Potato Tapas Recipe from Plants-Rule

Baked Potatoes for Spanish Patatas Bravas

Patatas Bravas is a classic Spanish dish. Served in tapas bars all over the world, the traditional recipe is a typical crowd-pleasure. Potato chunks are roasted or fried, covered in a paprika oil. Then, they’re dressed with a spicy “bravas” tomato sauce and often served with aioli. For an updated, vegan version, I want to keep that same crunch and spice. Yet, this healthy recipe ditches the olive oil for a fat-free, plant-based dish.

The Origin of Authentic Patatas Bravas

The original Patatas Bravas likely appeared in central Spain in the 1950’s. Tapas bar owners were looking for something cheap to serve with a glass of wine. The idea was to create something spicy…so that the customers would keep drinking. Thus, a spicy tomato sauce was created. Potatoes served as a cheap, easy backdrop for dipping. This seems quite similar to the American favorite: French fries and ketchup.

It wasn’t until later, when the dish migrated to Madrid, that the aioli was added. Supposedly, the owner of Bar Tomas wanted to add a Mediterranean touch. Aioli is simply olive oil and garlic, with a touch of lemon, mashed together for a creamy sauce. These flavors reflect the olives and garlic grown near the coast of the Mediterranean Sea.

Modern Spanish-Inspired Patatas Bravas Recipes

Since its original creation, this Spanish dish has popped up in the tapas bars all over the world. Today’s modern recipes for Patatas Bravas still honor the original flavors. There must be crisp potatoes, a touch of Spanish paprika, and a spicy tomato sauce. Just like in the original recipe, the aioli seems to be optional. Some chefs fry their potatoes, others roast. Some simmer a tomato sauce from scratch, others used canned.

Chef Jose Andres, one of Spain’s most beloved chefs, creates a fancy touch with his “New Patatas Bravas”. He outlines how to use a melon baller to scoop out the potatoes – creating the perfect spot for holding sauce. Chefs are constantly innovating. Part of a chef’s responsibility is to honor history while also pushing the limits of creativity.

I love going out for tapas. Yet, I don’t love all of the oil and dairy that can many restaurants use. Like other chef’s, I wanted to honor the classic flavors, but also give this recipe a new twist.

Creating a New, Plant-Based, Oil-Free Spicy Spanish Patatas Bravas Recipe

Giving my own plant-based oil-free spin to this recipe was easy. First, I knew I had to roast the potatoes at a high temperature. This would give me a crispy, golden brown edge. I used Yukon Gold potatoes to provide a creamy texture. This also saved some time as I didn’t need to peel the potatoes.

Second, for the tomato sauce, I also wanted to keep it simple. Canned tomato sauce is reliably accessible and affordable year-round. Opting for an organic brand I trust, this would save me time and also create consistent flavor. A dash of hot sauce and a splash of Sherry vinegar were enough to perk up the authentic Spanish flavor.

Spicy hot sauce and organic tomato sauce come together for a simple, spicy red sauce on Baked Oil-Free Spanish Spicy Patatas Bravas
Your spicy sauce will thicken slightly after simmering for 10 minutes.

As a potato-lover, this is one of my new favorite recipes. I hope you enjoy how easy it is, while also giving you that authentic Spanish flavor. Serve this as a vegan appetizer at a dinner party. Or, enjoy it as a side dish for a healthy weeknight dinner. Once you try this one, you’ll be making this recipe often.

Chef Katie’s Healthy Eating Tips for Patatas Bravas:

Other Potato Varieties: I love the creamy texture of Yukon Gold potatoes for this recipe. However, you can use other varieties of potatoes. Russet potatoes should be peeled before cutting into chunks. Red-skin New potatoes, Fingerling potatoes, and Purple potatoes can all be left unpeeled. Simply, cut them into bite-sized pieces for the recipe. Avoid using sweet potatoes or yams. They are too sweet, which would detract from the traditional Patatas Bravas flavor too much.

Butterball Potatoes at Chicago’s Green City Farmer’s Market: These rich, creamy potatoes are delicious for healthy, plant-based recipes
Red, Purple, and Golden New Potatoes at the Farmers Market. You can try using other varieties of potatoes for this healthy, plant-based vegan recipe.

Gluten-Free: Potatoes are naturally a gluten-free food, which makes this an easy gluten-free vegan recipe.

Sherry vinegar: Sherry vinegar has a slightly sweet, oaky flavor. Because it is blended and aged, it is reminiscent of wine. It is less sweet than balsamic and more complex than red wine vinegar. It’s a traditional ingredient for Tomato Gazpacho and Chimichurri sauce. Yet, you can use it to replace red wine or balsamic vinegar in salad dressings, marinades, and sauces.

Yukon potatoes are perfect for this recipe. You can leave the skin on, and cut into bite-sized chunks
Yukon potatoes are roasted without any oil for a crispy, fat-free texture.
Give the roasted potatoes the “knife-glide” test. When they’re done, a knife should easily glide in and out.

Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. This recipe skips oil and uses parchment paper to keep the bars from sticking to the pan. This makes a healthy, low-calorie recipe.

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