Vegan Recipe: Spanish Spicy Patatas Bravas

Patatas Bravas

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This spicy potato tapas recipe is a nice addition to any meal or holiday gathering.

Ingredients, Makes 4 servings

For the Roasted Spanish Patatas Bravas:
2 pounds Yukon Gold potatoes, diced
1 teaspoon Spanish sweet paprika

For the Spicy Tomato Sauce:
1 15-ounce can tomato sauce
1 teaspoon Louisiana-style hot sauce
1 teaspoon sherry vinegar


To make the potatoes: Preheat oven to 425 F. Line a baking sheet with parchment paper or a nonstick baking mat.

Spread the potatoes into a single layer on the baking mat. Sprinkle with the paprika, some salt, and pepper. Bake 30 to 35 minutes, stirring every 10 to 12 minutes, until golden brown around the edges and done in the center. While the potatoes roast, make the sauce.

To make the sauce: In a small pot, combine the tomato sauce, hot sauce, and sherry vinegar. Bring to a simmer over medium heat, covered. Remove the lid, reduce to medium, and simmer 15 minutes, until thickened. It should be the consistency of a loose ketchup.

When the potatoes are done, remove from the oven. Drizzle with the spicy tomato sauce and serve.

Source: Katie Simmons, creator of

Per serving: Calories: 198; Fat: 0.6 g; Saturated Fat: 0.1 g; Calories from Fat: 2.3%; Cholesterol: 0 mg; Protein: 6 g; Carbohydrate: 44 g; Sugar: 6 g; Fiber: 6 g; Sodium: 554 mg; Calcium: 44 mg; Iron: 3.1 mg; Vitamin C: 26 mg; Beta-Carotene: 436 mcg; Vitamin E: 2.6 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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