(Note: this post was originally published on May 23, 2019. It has since been updated with new photos and a few tweaks.)

The Story: Tapas in Southern Spain

Meet one of my favorite happy hour snacks: vegan Patatas Bravas, also known as the absolute best bar food on the planet. I've reinvented this classic Spanish bar bite in a way that's plant-based, super flavorful, easy to make at home, and a lot lighter and fresher than the original.

Back in 2019, we spent some time in southern Spain and absolutely fell in love with the tapas scene. Tapas are small plates that are served alongside a round of drinks. Basically, you sit down, get a $2 glass of local red wine, and a little plate of food magically appears without you having to ask for it. Then you get another round of drinks and more food magically appears. Then you walk a couple miles to a different bar and do it all again. It's fabulous.

However, many tapas dishes aren't vegetarian or vegan friendly, and many are fried. Overall they're not great nutritionally. That's why, as soon as we got home from Spain, I started working on a plant-based version of our favorite tapas dish. I can't wait for you to try my healthy Patatas Bravas remake!

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What Are Patatas Bravas?

Patatas Bravas are one of the most iconic tapas dishes in Spain. They're potatoes (usually fried, usually in bite-sized pieces) with a flavorful red sauce. The sauce varies widely between regions and between restaurants; usually it's tomato-based but we had some roasted red pepper versions too. The sauce is often some sort of aioli with a creamy texture.

Patatas Bravas are the ultimate bar food because they check all the boxes. Salty! Crispy! Oily! Spicy! However, classic Patatas Bravas in Spain are pretty heavy. They're almost always fried and the sauce is usually based in mayo. Plus, because there's no protein, so they're not necessarily satisfying. Never fear, my healthy Patatas Bravas are here to save the day.

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How to Make Healthy Patatas Bravas

When we got home from Spain, I immediately started on a mission to create healthier and vegan Patatas Bravas. I wanted to bake the potatoes rather than fry them and to make a sauce that was super flavorful but completely plant-based. I also wanted to add some additional spices and herbs, which although not traditional, add a whole new dimension and great freshness.

While many of the dishes we saw in Spain were made from full-size potatoes, I chose to use fingerling potatoes because they're so tasty and I love being able to leave the skin on. Roasting the fingerlings in olive oil, salt, and pepper makes them delightfully crispy and satisfying.

In my version of a vegan Patatas Bravas sauce, roasted red peppers provide sweetness and some char while lemon juice makes it bright and zingy. Toasting garlic, paprika, chili powder, cumin, and cayenne in olive oil yields such a lovely and complex spice. Finally, blending in half a can of white beans provides plant-based body to the sauce, making it feel thick like a mayo-based sauce without being heavy. As an added bonus, using beans in this healthy Patatas Bravas sauce adds some protein and makes this a more satisfying dish.

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Ingredients and Substitutions

Here's what you'll need for this healthy Patatas Bravas recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

• Fingerling potatoes
• Olive oil
• Salt and pepper
• Lemon. You'll use the zest for roasting the potatoes and the juice in the sauce.
• Za'atar. Also for roasting the potatoes. We saw this in all the spice markets in southern Spain; it's a delightful seasoning blend that I highly recommend getting your hands on. If you can't find it, a mixture of cumin, thyme, and sesame seeds with suffice.
  
• Red bell peppers
• Garlic. I like to use just one or two cloves, but you can use more if you really love garlic.
• Paprika
• Chili powder
• Cumin
• Cayenne pepper. I like to add just a little bit of heat to the sauce. You can increase it if you really love heat, or omit it entirely for a more mellow version.
• Cannellini or great northern beans. Beans are the surprising thickening agent for this vegan Patatas Bravas sauce. You'll probably need about half a 15-oz can, but it will depend on the size of your peppers and on how thick you want the sauce to be. I don't suggest using chickpeas since they won't yield as creamy of a result.
  
• Sesame seeds
• Fresh mint. I love to finish this dish with mint for some unexpected freshness, although basil or parsley would work equally as well. Feel free to omit the fresh herbs for a more traditional approach.

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Closing Thoughts

I think this healthy Patatas Bravas recipe is such great proof that bar food doesn't have to be bad for you. Although the classic dish is often fried and often served with a mayo-laden creamy sauce, there's no reason you can't enjoy this tapas favorite in a more nourishing way. This re-imagined version roasts the potatoes instead of frying them, uses a protein-rich sauce thickened with beans, and introduces some vibrant and fresh flavors like mint and lemon.

Doesn't this seem like the perfect Friday evening plan? Whether you're hosting a party or having a quiet night at home, drinks and snacks are always a hit. I love to pair these vegan Patatas Bravas with a Negroni (as shown in some of these photos) or Spanish red wine, a big batch of my go-to lemon hummus, and this unexpected Maple Salt and Vinegar Cauliflower. Cheers and happy snacking!

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Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

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Suggested Pairings

Honey Fig Gin and Tonic

Loaded Lemon Hummus

Babagahummus‍

Snack Board Guide

Maple Salt and Vinegar Cauliflower