Patatas Bravas (vegan, GF)

Patatas Bravas (vegan, GF)

If there’s one thing I missed most from my time spent living in Madrid, I think it’d be patatas bravas! Honestly, I think I could live off them. Only problem, totally not vegan as they use an aioli dressing.

After spending time in Spain to hike the Camino de Santiago I came home with a serious craving to re-create a vegan version. It’s not the same as enjoying them in a small Spanish alley with some sangria but I must say they did the job!

Vegan Patatas Bravas

a vegan take on the classic patatas bravas 
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Appetizer, Brunch, Main Course, Side Dish, Snack
Cuisine: spanish, Vegan, Vegetarian
Keyword: Appetizers, patatas bravas, potatoes, Vegan
Author: Ashley Shapiro


  • 1 tbsp olive oil
  • 1/2 cup yellow onion chopped
  • 1 tbsp diced garlic
  • 3 tsp paprika
  • 1 tsp cayenne pepper
  • 1 can diced tomatoes
  • 1 tbsp flour
  • 8-10 russet potatoes quartered


  • Wash, dry, and quarter russet potatoes; cook in an air fryer at 360, shaking every five minutes or so until they are nice and crispy; about 15 minutes 
  • For the Bravas sauce:
    In a medium saucepan, heat 1 tablespoon of olive oil and sauté 1/2 cup chopped yellow onion and 1 tablespoon diced garlic
    Add 3 tsp paprika and 1 tsp cayenne pepper, Mix together briefly and then add 1 tbsp flour. 
    Stir in 1 can diced tomatoes (drained) and let simmer about 5-10 min (stir occasionally so it doesn’t burn)
    Pour the mixture into a high speed blender and blend until smooth
  • For the aioli: 
    Combine vegan mayo, garlic powder, and lemon juice 
  • Drizzle the potatoes with the bravas sauce and aioli, garnish with fresh or dried parsley, and enjoy!

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