Vegan Patatas Bravas
Inspired by the classic Spanish tapas dish, these loaded potatoes are packed with zesty flavour, are easy to prepare and are perfect for Aperitivo-hour snacking. Boiling potatoes in carbonated water leads to a perfectly crispy outside, and creamy mashed potato inside for the ultimate texture and consistency. This recipe can also be served as a delicious side dish with chicken, beef or fish!
What you need
How to prepare
In a large pot set over high heat, bring Original Carbonated Perrier to a boil. Add potatoes to pot and cook for 12 to 15 minutes, or until just tender; drain and set aside.
In a large skillet set over medium heat, add olive oil. Add onion and garlic. Cook for 3 to 5 minutes or until tender. Add in tomatoes and paprika. Simmer for 12 to 15 minutes or until thickened and fragrant. Season with 1 tsp (5 mL) salt and black pepper.
Using immersion or stand blender, pulse tomato mixture until smooth.
Meanwhile in a large skillet set over medium-high heat, add vegetable oil. Add par-cooked potatoes, turning occasionally, cook for 5 to 7 minutes or until evenly golden and crispy. Season with remaining salt.
Top potatoes with tomato mixture and sprinkle with fresh parsley and chives before serving.
Use over-ripe tomatoes that may be past their prime in this recipe.
Their soft consistency and sweet flavour is perfect for making the Patatas Bravas sauce and reducing the food waste from your fridge!
Level up your garnish!
Top with crumbled feta, pickled onions, or lemon aioli if desired.