POTATOES BRAVAS (Spicy Spanish Potatoes)

#vegan #plantbased #glutenfree #Passover #pesach



So we are not doing much traveling, and let's be honest for the next little bit. But, let me take you on a trip to Barcelona (or Bar-tha-loana in Catalonian).


Keeping Kosher makes it hard to taste a country but, I really feel like you can't understand a culture unless you eat its food.





I try to make sure that I can find a place (even if it is a Chabad) that has at least one authentic dish for that country.


(Also, its a huge pet peeve of mine when I go to a new country and all there is that is Kosher is Israeli food. I mean seriously, there are locals you can hire to cook in your kitchen. You can make a little effort to create an authentic menu. No one travels to Spain and says 'I want falafel', (Though I had the most rocking Falafel at the La Rambala Market, that's beside the point)



At the restaurants that I went to (a burger joint, who had the impossible burger-Oh ya!🥳️) and some other Jewish, not so sure of their identity. The had Patatas Bravas which is basically crispy potato cubes and a dipping sauce. The burger place actually did a good job of making it taste good. The other plate just covered cooked potatoes with Mayo which did not taste great and was totally nauseating.





When I got home I had to obviously make my own so I could really get a taste of Barcelona.

The following recipe is not completely authentic because I had to put my own spin on it. It is, however, very tasty and will make an awesome snack, side dish or tapa appetizer.




If you are looking to join a group of others that keep kosher and are on a journey to get back in touch with plants and veggies join us in my new facebook group VEG OUT KOSHER.






Ingredients:


POTATOES

- 5 peeled potatoes, cut into cubes

- Olive Oil

- 1 tbsp Smokey Paprika

- 1 tsp spicy Paprika

- 1 tbsp Garlic Powder

- Salt and Pepper to taste


DIP

- Cashew Cream (recipe here)

- 1 tsp Smokey Paprika


Method:

  1. Pre-heat oven to the highest temperature and broil setting. Poil a pot of water and add the cubes of potatoes. Cook until tender when pierced with a fork.

  2. Line a baking tray with baking paper. When the potatoes are ready, use a slotted spoon or a large fork to transfer the potatoes in a heap to the baking sheet. Use a clean towel or paper towel to pat the potatoes dry. Drizzle the pile of potatoes with olive oil and sprinkle with all the spices listed. Using your hands or a spoon, mix the potatoes until everything is evenly covered. Spread flat keeping as much space between the potatoes as possible (this will help them crisp up). Broil in the oven for 15-20 min or until the potatoes are browned and crispy. Check halfway through to make sure nothing is burning.

  3. Pre-heat oven to the highest temperature and broil setting. Poil a pot of water and add the cubes of potatoes. Cook until tender when pierced with a fork.le the sauce onto the potatoes or dip them in. Top with sliced herbs like sliced scallions. Just make sure to use your fingers! That's authentic😉.




Did you make this recipe?

Go on. Take a picture. You know you want to.

Make sure to post it and tag @veg.it.out on Instagram and hashtag #vegitout


**If you are looking to join a group of others that keep kosher and are on a journey to get back in touch with plants and veggies join us in my new facebook group VEG OUT KOSHER.




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