Patatas Bravas with Aioli, BBQ Sauce & Nooch
Serves: 2 people
Prep: 40 min
Easy
Delicious as a sharing dish or a main, this also doubles up nicely cold if there are any leftovers.
Recipe tip: Add a squeeze of lemon over the potatoes just before the sauces — the acidity cuts through the creamy aioli and sweet, smoky BBQ sauce beautifully.
What you’ll need:
400g new potatoes, halved
1 tbsp olive oil
1½ tbsp Marigold Engevita Nutritional Yeast (nooch)
½ tsp smoked paprika
¼ tsp garlic granules
¼ tsp sea salt
Freshly ground black pepper
Shop bought vegan aioli
Your favourite BBQ sauce
Small handful flat-leaf parsley, chopped
How to do it:
Heat the oven to 200°C fan with a baking tray inside to get hot.
Parboil the potatoes in salted water for 7–8 minutes until just starting to soften. Drain well and leave to steam dry for a few minutes.
Season the potatoes with the olive oil, nooch, smoked paprika, garlic, salt and black pepper, tossing until well coated.
Roast cut-side down on the hot tray for 25–30 minutes, turning once, until beautifully golden and crispy around the edges.
Serve piled onto a plate and generously drizzled with vegan aioli and BBQ sauce. Finish with chopped parsley and an extra sprinkle of nooch.
Products used:
