Patatas Bravas with Roasted Red Pepper and Pesto Aiolis

5 from 3 votes

With my Roasted Red Pepper and Pesto Aiolis, these Patatas Bravas are a unique spin on the traditional Spanish potato dish!

Prep Time20

Cook Time40

Total Time1

Servings:

2 Tbsp good olive oil
2.5 pounds red potatoes, diced to ½ inch pieces (don't peel the the potatoes! we want the skin on.)
1 tsp sea salt
⅛ tsp pepper
½ tsp garlic powder
½ tsp onion salt
2 Tbsp nutritional yeast

1/3 cup pine nuts
2 cloves garlic
½ tsp sea salt
2 Tbsp Parmesan, freshly ground, or omit to keep this meal vegan. This aioli is still delicious without the Parmesan!
2 cups fresh basil
2 Tbsp good olive oil
¼ cup Veganaise, or mayonnaise

1/3 cup blanched almonds or pine nuts
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, freshly ground, or omit to keep this meal vegan. This aioli is still delicious without the Parmesan!
½ cup roasted red bell pepper, from a jar
¼ cup Veganaise, or mayonnaise

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.

Add the diced potatoes,salt, pepper, garlic powder, onion powder, nutritional yeast and olive oil to a large mixing bowl.
Toss everything together until the potatoes are coated in the oil and seasongs.
Now take your sheet pan out of the oven and dump the potato mixture onto the sheet pan. The potatoes will sizzle when they hit the pan.
With a spatula, spread the potatoes out so they are evenly distributed and not touching each other.

Roast the potatoes for 15 minutes. After 15 minutes, take the potatoes out of the oven, and flip them so a difference side of each potato is face-down on the sheet pan.
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.
Potatoes are done!

To your food processor, add the pine nuts, garlic, 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!

First, rinse your food processor. Now add the blanched almonds (or pine nuts), garlic, salt, pepper, paprika, smoked paprika, cayenne (if using), 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. Roasted Red Pepper Aioli is done!
Note: if using almonds, they will retain a lot of their texture and that is good!

Heat the oil in a large skillet or frying pan over medium heat until the oil is hot, about a minute. Now add the chickpeas, 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 6 minutes over medium heat, then flip the chickpeas so another side has a chance to brown. Cook for another 4-6 minutes over medium heat, or until the chickpeas are browned on this side as well.
If the chickpeas begin popping a little too crazily, turn the heat down to medium low as needed. Chickpeas are done!

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! (:

This meal is vegan if you omit the Parmesan from the aiolis. I often do, and both sauces are absolutely delicious without Parmesan!

This meal is gluten free.