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Patatas Bravas with Chorizo (Vegan Version)

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This Patatas Bravas with Chorizo is my veganized version of one of my very favorite tapas from Spain.

I’ve been fortunate to visit Spain a few times and each trip I always have Patatas Bravas at every Tapas bar I go to.  My favorite version includes wonderful Spanish chorizo and topped with a fried egg.  To make my version today plant based I used vegan chorizo to replace Spanish chorizo and skipped the fried egg altogether. A delicious vegan version.  I loved it!!!

Parboiling the potatoes in water with salt and baking soda is the key to extra crispy roasted potatoes. Check out this recipe from Serious Eats for a detailed explanation on cooking the perfect roasted potatoes. If you don’t want to take the extra time to parboil your potatoes then you don’t have to, they just may not be as deliciously crispy as if you did.  Today I used baby yellow potatoes because that’s what I had on hand so the skins were left on.  I’d recommend using larger potatoes and peeling them for a crispier final product.  Either way… it’s still good!

I think you’ll LOVE this recipe for Patatas Brava with Chorizo (vegan version).  Of course, if you are not vegan just go ahead and use non vegan ingredients… and be sure to top it off with a fried egg if you like!

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Patatas Bravas with (Vegan) Chorizo

  • Author: Judy

Ingredients

Scale

For the potatoes:

  • 4 lbs. baby yellow potatoes, halved (or potato of choice, cut into same size pieces)
  • 1/2 tsp. baking soda
  • 2 Tbls. kosher salt
  • 1/4 C. olive oil
  • 1 pkg. vegan chorizo (I like Trader Joes)

Bravas Sauce:

  • 2 Tbls. Olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tsp. smoked paprika
  • ¼ tsp. Cayenne
  • 1 (14 oz) can diced tomatoes
  • 1 tsp. sugar
  • ½ tsp. salt

Garlic Aioli:

  • 1/2 C. vegan mayonaise (can use non-vegan, if desired)
  • 1 Tbls. lemon juice
  • 1–2 cloves garlic, finely minced

Garnish

chopped parsley or cilantro

Optional – Fried eggs (for non-vegans)

 

Instructions

For The Potatoes:

  • Preheat oven to 500°
  • Add baking soda and salt to a pot of water and bring to a boil. Add potatoes, bring back to boil and cook in boiling water for about 5-10 (depending on size of your potatoes) until tender.  Drain potatoes in colander and return to warm pot and stir to dry off the potatoes and rough them up a bit.
  • Add 1/4 cup olive oil, salt and pepper and stir to fully coat the potatoes.
  • Arrange potatoes on baking sheet in a single layer.  Bake for 15 minutes.
  • Remove baking sheet from oven to flip the potatoes, then return to the oven and bake an additional 10-20 minutes, until potatoes are golden and crispy.  Cooking time will vary depending on your oven and size of your potatoes.
  • Meanwhile, cook vegan chorizo in frypan until cooked and browned according to package directions.  Set aside.

For The Salsa Brava:

  • Heat olive oil in a saute pan over medium heat.
  • Add onion and sauté until soft and golden. Add garlic and cook for an additional minute. Add tomatoes, salt, paprika, cayenne pepper, stir to combine.
  • Reduce heat and allow to simmer on low for about 20 minutes, stirring occasionally. Taste and adjust seasonings if needed.
  • Allow sauce to cool some then transfer sauce to a blender to puree.

For The Garlic Aioli:

  • Add mayonnaise, lemon juice and garlic to a bowl and stir to combine.

To Serve:

  • Drizzle brava sauce and garlic aioli over potatoes.  Top with chorizo and parsley or cilantro (and fried egg, if desired).  Serve with additional sauce on side.