Eosinophilic Esophagitis Friendly Vegan Simple Patatas Bravas
Total time55 min
Prep time15 min
Cook time40 min
4.7(22)
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Learn more →Ingredients
4 servings
For the potatoes
- 2 lbs yukon gold potatoes, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the bravas sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp smoked paprika
- ½ tsp hot smoked paprika or cayenne pepper
- 1 tsp sherry vinegar
- ½ tsp sugar
- salt, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the potato cubes with 3 tbsp olive oil, 1 tsp smoked paprika, salt, and black pepper in a large bowl until evenly coated, then spread in a single layer on a large baking sheet.
- 2
Roast for 35–40 minutes, flipping once halfway through, until the potatoes are deep golden on the outside and tender when pierced with a fork.
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