Vegan Patatas Bravas

5 from 4 votes

If you want a meal that everyone will love, try these vegan patatas bravas. The golden crispy potatoes covered in creamy paprika sauce are the definition of irresistible. I toss russet potatoes with cornstarch, cornmeal, and olive oil before baking them to a golden crisp. The combination of the crunch coating and smoky sauce takes this gluten-free appetizer to new levels. I have everything ready for my family in just under an hour, and it gets devoured even faster.

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Sauce, Side Dish

Cuisine: Spanish, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 393kcal

Author: Anjali Shah

Equipment

Ingredients

For The Potatoes:

2 pounds russet potatoes , cubed
1 drizzle oil or broth , to get the coating to stick (see note)
¼ cup cornstarch
¼ cup cornmeal
½-¾ teaspoon sea salt
¼ teaspoon ground black pepper
parsley garnish , optional
garlic aioli , optional

For The Sauce:

1 cup veggie broth , low sodium if needed
¾ cup raw cashews , see note
1 tablespoon apple cider vinegar
2 teaspoons hot sauce
2 teaspoons paprika
1 teaspoon smoked paprika
2 cloves garlic
½-¾ teaspoon sea salt

US Customary - Metric

Instructions

Preheat oven to 450 degrees F / 230 C
Parboil the cubed potatoes. Put them in a pot and cover them with water. Add a pinch of salt.
Cover and bring to a boil over high heat. About 5-7 minutes.
Uncover and cook at a rolling boil for 5 more minutes until slightly soft.
Drain and rinse with cold water.
Dab dry with a paper towel and put into a bowl.
Mix the cornstarch, cornmeal, salt and pepper in a bowl until combined. Add to the bowl with the potatoes.
Drizzle on the oil or broth and mix well so they are covered.
Spread out on a parchment lined baking sheet.
Bake covered for 30-35 minutes, until potatoes are golden and soft.
Meanwhile make the paprika sauce by putting everything into a blender and blending until smooth and creamy.
Serve with sauces!

Notes

My #1 Secret Tip for this vegan patatas bravas recipe is to let the potatoes steam dry for a minute after draining them. I discovered that slightly damp potatoes struggle to crisp properly in the oven, while dry surfaces grab onto the cornstarch coating much better.
Preheat the baking tray: Sometimes I preheat the baking tray, so that the potatoes start crisping immediately once added.
Do not overcrowd: I always leave space between the potatoes so the hot air can circulate around each piece properly.
Blend longer: Even when the sauce looks smooth, I blend for another minute to create the silkiest texture possible.
Flip halfway: Turning the potatoes during baking helps all the sides brown nicely, instead of leaving soft doughy spots underneath.
Soak cashews: I always soak my cashews in water overnight to ensure the smoothest sauce. If I am making this at the last minute, I boil the cashews for 20-25 minutes until soft, before adding them to the blender. This step is especially important if you do not have a powerful blender.

Nutrition