Patatas Bravas and Fried Chickpeas with Aioli Two Ways

Patatas Bravas and Fried Chickpeas with Aioli Two Ways

May 21, 2019   |  by Shannon   |   Recipes

This may be one of my favorite dishes EVER.  Patatas bravas is a Spanish dish, and, you probably figured this out if you’ve got a little bit of Spanish or French under your belt, it involves potatoes.

I first had patatas bravas some years ago in Spain. (I won’t tell you how many years ago.)  I had the chance to visit Madrid, and, thanks to a delayed flight from the airport in Brussels, Belgium where I was based, my travel buddy and I made friends with a Spaniard on our flight.  You can become best friends with someone pretty quickly when you’re stranded at the airport for an indefinite period of time…and the three of us became slap-happy, best friends during the ultimately 2 ½ hour (!!!!) flight delay.

Well, we finally did make it to Madrid, and our new best friend was so awesome, when he discovered this was our first time in Spain, he used his connections to get us in to a popular flamenco dinner show.  (I believe it was Las Carboneras, for those of you familiar with Madrid.) 

One of the dancers in the vibrant flamenco show.

Not only did we get to see this beautiful, passionate flamenco show, our new friend also arranged for us to enjoy several amazing Spanish tapas.  One of the tapas we had that night was patatas bravas.  And it was love at first bite.  I honestly don’t know how/why it has taken me so long to recreate this amazing dish at home!

Traditionally, patatas bravas is served with a spicy tomato sauce.  My aiolis here are not tomato-based or really all that spicy, but this patatas bravas recipe stays true to the idea of the dish: crispy potatoes with awesome sauce loaded on top!  I also added some fried chickpeas so you can enjoy patatas bravas as a full-on meal, not just as a tapa.  Put the potatoes, chickpeas, and aiolis over a bed of spinach, and you’ve got a really healthy and a really tasty dinner!

A few quick notes: you can omit the parmesan in the aiolis to keep this meal vegan.  I developed the aioli recipes with parmesan because I think it greatly enhances the flavor, but by all means, these aiolis are still amazing without the parmesan.

Same with the nutritional yeast.  If you don’t have nutritional yeast on hand, don’t let that stop you from making this dish!  It will still be a fantastic meal without it, but seriously, go get some nutritional yeast for next time you make this!  Nutritional yeast imparts a wonderful, cheesy and nutty flavor. And it is so incredibly good for you, with about 8 grams of protein per ¼ cup!

You know I am not a mayonnaise fan, but I love Veganaise.  Feel free to use either one for the aiolis, they will be delicious sauces either way!

Also, you’ve probably noticed that I use my food processor a lot.  It is really the only fancy appliance I have, and I seriously don’t know what I’d do without it.  If you are looking for a food processor, I highly recommend the Cuisinart brand.  I would also recommend investing in a processor that can carry at least 9 cups.  I know a 9 cup food processor seems pricey when you can get a cheaper one that carries less, but trust me, you are going to want that extra space!!!!  I have been using this food processor for 7 years now, several times a week, and I can always count on it to be consistent, and do what I need it to do!

Now, go make this tasty dish, and tell me if it transports you to Madrid the way it does me. (:

Print Recipe
5 from 1 vote

Patatas Bravas with Fried Chickpeas and Aioli Two Ways

This may be one of my favorite recipes EVER. I first had patatas bravas in Madrid, and finally recreated this fantastic potato dish at home with aioli two ways: Pesto Aioli and Roasted Red Pepper Aioli. Make this dish, and tell me if it transports you to Madrid the way it does me!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins

Ingredients

For the potatoes:

  • 2 Tbsp good olive oil
  • 3-4 pounds red potatoes, diced into ¾ inch pieces
  • 1 tsp sea salt
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 Tbsp nutritional yeast, optional, but HIGHLY recommended

For the chickpeas:

  • 1 Tbsp good olive oil
  • 2 15 oz cans chickpeas, drained
  • 1/8 tsp pepper
  • ½ tsp sea salt
  • 1 Tbsp nutritional yeast, optional, but HIGHLY recommended

For the Pesto Aioli

  • 1/3 cup pine nuts
  • 2 cloves garlic
  • ½ tsp sea salt
  • ¼ cup parmesan, preferably freshly ground, or omit to keep this meal vegan
  • 2 cups fresh basil
  • 2 Tbsp good olive oil
  • ¼ cup Veganaise, or mayonnaise

For the Roasted Red Pepper Aioli

  • 1/3 cup blanched almonds
  • 1 clove garlic
  • ½ tsp sea salt
  • 1/8 tsp pepper
  • ½ tsp paprika
  • ½ tsp smoked paprika
  • 1 dash cayenne, optional, omit if you don’t like heat
  • 2 Tbsp parmesan, preferably freshly ground, or omit to keep this meal vegan
  • 1 roasted red bell pepper, from a jar
  • ¼ cup Veganaise, or mayonnaise

Instructions

Preheat the oven

  • First, preheat the oven to 375 degrees. Put the sheet you will use to roast the potatoes in the oven while it preheats. Let the pan heat in the oven for 15 minutes.

Prep the potatoes

  • Now take your diced potatoes, sea salt, pepper, garlic powder, onion powder, and olive oil and toss them together in a large mixing bowl.
  • Take your sheet pan out of the oven and dump the potato mixture onto the sheet pan. It should sizzle when it hits the pan!
  • With a spatula, spread the potatoes out so they are evenly distributed and not touching each other.

Roast the potatoes

  • Put the sheet pan of potatoes in the oven and roast for 15 minutes.
  • After 15 minutes, take the pan out of the oven, flip the potatoes, and sprinkle the nutritional yeast over them.
  • Place the sheet pan back in the oven and roast for another 15 minutes.
  • Take the sheet pan out of the oven, flip the potatoes, and roast for an additional 10 minutes. We want these crispy!!! The potatoes are now done.

Make the aiolis

  • While the potatoes roast, make your aiolis.

Pesto aioli

  • To your food processor, add the pine nuts, garlic, sea salt, parmesan, and basil. Pulse until everything starts to break down, then process until everything has turned to small flecks.
  • Now add the olive oil and the Veganaise (or mayonnaise). Process until everything comes together and the mixture is very creamy. Remove from the food processor and place in a serving dish. Pesto aioli is done!

Roasted Red Pepper Aioli

  • First, rinse your food processor. Now add the blanched almonds, garlic, sea salt, pepper, paprika, smoked paprika, cayenne, parmesan, and roasted red bell pepper to the food processor, pulse a few times, and then process until every has turned to small flecks.
  • Add the Veganaise (or mayonnaise) and process until creamy and the flecks have gotten even smaller.
  • Note: the almonds will retain a lot of their texture and that is good! You don’t want to process the “crunch factor” so to speak, out of the aioli that the almonds bring. Roasted red pepper aioli is done! Transfer to a serving dish.

Fry the chickpeas

  • Now fry up your chickpeas! Heat the oil in a large skillet or frying pan over medium heat for a minute or two, then add the chickpeas, sea salt, pepper, and nutritional yeast.
  • Stir so the seasonings are evenly distributed, and then with your spatula spread the chickpeas out so that each chickpea has a side touching the bottom of the pan.
  • Cook for 4 minutes over medium heat, then flip the chickpeas so another side has a chance to brown. Cook for another 3-4 minutes over medium heat, or until the chickpeas are browned on two sides each.
  • If the chickpeas begin popping a little too crazily, turn the heat down to medium low as needed. Chickpeas are done!

Serve and enjoy!

  • Serve the patatas bravas and chickpeas over a bed of greens, and either dip in the aiolis, or drizzle the aiolis over the top. Enjoy! (:

Notes

You can omit the parmesan in the aiolis to keep this meal vegan. I developed the aioli recipes with parmesan because I think it greatly enhances the flavor, but by all means, these aiolis are still amazing without the parmesan.
Same with the nutritional yeast. If you don’t have nutritional yeast on hand, don’t let that stop you from making this dish! It will still be a fantastic meal without it, but seriously, go get some nutritional yeast for next time you make this!
You know I am not a mayonnaise fan, but I love Veganaise. Feel free to use either one for the aiolis, they will be delicious sauces either way!

I’m Shannon, thanks for visiting!  When I’m not on an adventure with my little girl, I’m developing plant-based recipes or watching a Classic Film!

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This Post Has 2 Comments

  1. Kayla

    5 stars
    I’m obsessed with this recipe. The combination of flavors is perfect. The Aiolis are amazing and the chick peas are divine! Sometimes I add chicken and grilled veggies, but the recipe as written is perfect.

    1. Shannon

      Ohhhh yum!!!! Veggies and a meat or meat substitute sound like great additions to this recipe. Thank you so much for your kind words, it means so much to me! I could almost drink these Aiolis haha. (:

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