Patatas bravas are Spanish fried potatoes traditionally served with aioli and spicy sauce—this version bakes the potatoes until golden and crispy, then tops them with a vibrant, made-from-scratch tomato sauce. Naturally vegan when cheese is omitted, it's a crowd-pleasing appetizer or side ready in under 45 minutes.
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Soak quartered potatoes in very hot water for 10-15 minutes. In the meantime, preheat oven to 450 degrees F (232 C).
Once potatoes are soaked, dry thoroughly and then add to a baking sheet with 1-2 Tbsp olive oil and a generous sprinkling of sea salt and garlic powder. Toss to coat.
Bake for 20-25 minutes or until golden brown and cooked through, stirring/tossing once. Test by spearing a potato with a toothpick – it should be easy to pierce and remove.
While the potatoes are baking, prepare your spicy tomato sauce. Heat 1 Tbsp olive oil in a large skillet over medium-low heat. Add onion and garlic and salt and stir. Cook for 7-8 minutes to slowly “sweat” until the mixture becomes translucent and very fragrant. If it begins brown, turn down the heat to low and stir frequently.
Add paprika, garlic powder, cayenne and stir. Then add tomato paste, hot sauce and water and stir. Cook for 10-12 minutes or until simmering and the flavors are well blended. Reduce heat if it begins to bubble too vigorously. Taste and adjust seasonings as needed. I added more hot sauce, sea salt and garlic powder.
For a smooth sauce (which I prefer), puree in a small blender or food processor until smooth. Otherwise, set aside.
Remove potatoes from oven and sprinkle with a bit more salt to taste. Place in a serving dishes and drizzle with tomato sauce (as original recipe is written // adjust number of serving dishes if altering batch size). Optional additional toppings include vegan parmesan cheese, more hot sauce, and fresh herbs.
Store baked potatoes and sauce separately in airtight containers for up to 4 days; reheat potatoes at 350°F for 5 minutes and sauce on stovetop over low heat, stirring occasionally.
blender or food processor (optional, for smooth sauce)
Bake the potatoes up to 4 hours ahead and reheat at 350°F for 5 minutes. Prepare the sauce up to 2 days in advance and reheat gently. Assemble just before serving for best texture.
Bake for 20–25 minutes at 450°F until golden brown. Test doneness by piercing a piece with a toothpick—it should slide through easily without resistance.
Use more cayenne or red pepper flake (start with 1/4 tsp and adjust), or swap for sriracha or harissa for a different heat profile.
Yes—the potatoes and tomato sauce are naturally vegan. Omit the vegan parmesan cheese topping, or leave it on if you use a vegan-certified brand.
Yes, a food processor works equally well and will give you the same smooth consistency in 1–2 minutes.
