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Patatas Bravas

I love this dish as it is, but I also sometimes make the sauces on their own, to serve with pasta.


The Potatoes:

  • 5 lbs. potatoes, cut into rough chunks (I used Yukon Gold)
  • ¼ c extra virgin olive oil
  • Kosher salt
  • Fresh black pepper
  • 1 tsp. each: paprika, parsley

The Red Sauce:

  • 1 tbsp. extra virgin olive oil
  • 1 small onion, finely diced
  • 1 tbsp. minced garlic
  • 1 28 oz. can fire-roasted, diced tomatoes
  • 1 tsp. each: salt, smoked paprika, chili powder, cilantro, cumin, sugar
  • 1/4-1/2 tsp. cayenne pepper more or less to taste
  • pinch of nutmeg
  • 1 tbsp. each: sherry, balsamic vinegar

The Yellow Sauce:

  • 1 tbsp. Earth Balance
  • 2 tbsp. minced garlic
  • 1 tbsp. flour
  • 1 ½ c plain, unsweetened soy milk
  • ½ tsp. saffron threads
  • ½ c raw cashews
  • Juice of 1 lemon
  • 1 tsp. each: salt, tarragon


The Potatoes:

  1. Preheat the oven to 400 degrees fahrenheit, and coat two baking sheets with cooking spray.

  2. In a large bowl, combine the potatoes, oil, salt, pepper, paprika, and parsley. Mix everything together with your hands, making sure all the potatoes are thoroughly coated.

  3. Divide the potatoes between the two baking sheets, and roast at 400 degrees for 45 minutes to an hour, stirring occasionally, until crisp and brown.

  4. While that's happening, make the red sauce.

The Red Sauce:

  1. In a saucepan, saute the onion in the oil over medium heat for about 5-7 minutes, until softened and golden.

  2. Add the garlic and cook another minute.

  3. Add the canned tomatoes (including liquid) and all the seasonings except the sherry and vinegar.

  4. Stir to combine, bring to a boil, and then lower the heat to simmer and cook for about 30 minutes, stirring often, until the sauce has reduced to thick, dark, deliciousness.

  5. Add the sherry and the balsamic vinegar, stir to combine, and remove from heat.

The Yellow Sauce:

  1. In a saucepan or the microwave, heat the soy milk, saffron and cashews to nearly boiling and allow to sit for at least 30 minutes before blending in a food processor until completely smooth.

  2. In a saucepan, melt the margarine over low heat, then add the garlic. Saute briefly, then add the flour to make a roux.

  3. Raise the heat to medium, then begin gradually adding the blended cashew/soy milk mixture, stirring continually.

  4. Add the lemon juice, salt, tarragon, and Garlic Mash. Cook for about 5-7 minutes, continuing to stir, until thickened; if it gets too thick, add a little water or soy milk to get the consistency you like.

To serve:

  1. Ladle some red sauce onto a warmed plate, arrange potatoes on top, and spoon on some of the yellow sauce. Top with a sprinkle of cilantro or parsley and serve immediately.

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