Patatas Bravas with (Vegan) Chorizo



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
  • 12 cloves garlic, finely minced


chopped parsley or cilantro

Optional – Fried eggs (for non-vegans)



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.