Patatas Bravas are a staple in Spain, they are easy to make and so full of flavor. In this recipe which is a healthier version, we will use one tablespoon of olive oil instead of a full cup, and we will also bake the potatoes instead of frying them, and replace mayonnaise with veganaise. Additionally, by soaking the potatoes, we can achieve that fried crispy texture and nobody will know you didn’t fry them!

Spanish Patatas Bravas


  • 3 medium-sized potatoes
  • 1 tablespoon extra virgin olive oil 
  • 1/2 cup veganaise
  • 2 cloves garlic
  • 1 tsp lemon juice
  • 1/2 teaspoon hot smoked Spanish paprika
  • Pinch sea salt
  • Dash of black pepper
  • Handful of finely chopped parsley for garnishing


  1. Cut 3 medium-sized potatoes (peeled, washed, and patted dry) into small pieces that are 1/2 inch (1.25 cm) thick
  2. Add the cut potatoes into a large bowl and fill with cold water, just enough to cover the potatoes, and let them sit for at least 30 minutes, this will get rid of some of the starches resulting in a crispier potato
  3. After 30 minutes drain the potatoes into a colander and rinse the potatoes under cold running water, then transfer the potatoes over a dishcloth and pat completely dry
  4. Add the potatoes into a large bowl, along with 1 tablespoon extra-virgin olive oil, and season with sea salt and black pepper, toss together until well mixed
  5. Line a baking tray with parchment paper, add the potatoes, all in a single layer, and add into a preheated oven, 410 degrees Fahrenheit
  6. Meanwhile, add 1/2 cup low-fat veganaise into a bowl, finely grate in 2 cloves garlic, add 1 tsp fresh lemon juice, 1/2 teaspoons hot smoked paprika, and season with sea salt and black pepper, whisk together until well mixed and set aside
  7. After about 45 minutes, remove the potatoes from the oven, transfer them into a serving dish, add the spicy garlic mayonnaise over the potatoes, and sprinkle with finely chopped parsley, and enjoy!

Call to Action

The humble potato is packed with vitamins and minerals, and of course the way you prepare them will make them healthier or more harmful, that’s why I prefer to boil them or bake them.

According to the USDA, one medium baked potato (6.1 ounces or 173 grams), including the skin, provides the following:

  • Calories: 161
  • Fat: 0.2 grams
  • Protein: 4.3 grams
  • Carbs: 36.7 grams
  • Fiber: 3.8 grams
  • Vitamin C: 27% of the recommended daily intake (RDI)
  • Vitamin B6: 25% of the RDI
  • Magnesium: 12% of the RDI
  • Iron: 10% of the RDI

Who would have thought!?

Let’s always be thankful for the simple blessings God provides us with every single day.

“Let them give thanks to the LORD for his unfailing love and his wonderful deeds for mankind. Let them sacrifice thank offerings and tell of his works with songs of joy.”

Psalm 107:21-22 NIV

Our next plant-based recipe will be published on March 22.

Scripture noted as NIV above is taken from the Holy Bible, New International Version®, NIV®. Copyright ©1973, 1978, 1984, 2011 by Biblica, Inc.™ Used by permission of Zondervan. All rights reserved worldwide.

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