Chipotle Patatas Bravas with Vegan Aioli

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Smokey Chipotle Patatas Bravas_4
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6- 8

Spice up your weeknight meal with a combination of crispy potatoes, tangy tomato sauce, and cooling aioli for a supreme side dish. Serve with juicy steak or chimichurri chicken. Or pop in toothpicks for an easy appetizer for parties!


For the Potatoes:

  • 2lbs yellow potatoes, cut into 1-inch cubes (or russet potatoes)
  • 5 cups of water 
  • 4 Tbls. sea salt
  • 1/2 cup Olive Oil


For the Sauce:


For the Aioli:

  • 3/4 cup Fat-Free Greek Yogurt (or non-dairy yogurt)
  • 2 garlic cloves
  • cilantro, washed and dried 8-10 stems
  • 1 lime, juiced
  • 1/2 tsp sea salt
  • 2 Tbls chopped cilantro, for garnish
  1. Wash potatoes and place in a large pot with water and salt. Bring to a boil, then lower heat to simmer for 5 minutes. Check potatoes by piercing with knife. (They should have a little resistance, but not fall apart.)
  2. Strain the potatoes and place on a plate. Allow them to cool for about 10 minutes. 
  3. For the sauce, combine canned tomatoes, agave, garlic, chipotle peppers, onion, and salt. Blend well and set aside.
  4. Frying: In a large non-stick frying pan, add 4 Tbls olive oil and bring to medium heat for about 30 seconds. Slowly add potatoes using a slotted spoon to avoid splashing the oil. Stir every minute for about 5 minutes. or until golden on all sides.
    Baking: Toss potatoes lightly in olive oil, salt, and pepper. Place in oven at 400 F on a baking sheet and roast until golden brown (approx 25 minutes)
  5. Add tomato paste and stir for about 30 seconds. Add the blended tomato sauce – bring to a simmer, add apple cider vinegar and reduce heat to low. Cook for 5 minutes, stirring occasionally. Set aside and keep warm. 
  6. For the aioli, blend yogurt, garlic, cilantro, lime juice, and salt. 
  7. To serve, spoon a 1/2 cup of potatoes onto a plate, top with aioli and garnish with cilantro.
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