Vegan Instant Pot: Patatas Bravas with Smoky Tomato Aioli Recipe

Vegan Instant Pot: Patatas Bravas with Smoky Tomato Aioli Recipe - This dish is inspired by a little dive bar in San Francisco that served a fried potato dish. They called it “Papas Fritas,” but it was more like Spanish patatas bravas on steroids.
This vegan version harks back to Spain with a smoked paprika–tinged aioli, but the copious toppings give it a fresh, modern flair.

Serves 4
Vegan Instant Pot: Patatas Bravas with Smoky Tomato Aioli Recipe

Ingredients for Vegan Instant Pot: Patatas Bravas with Smoky Tomato Aioli Recipe:

  • 1½ pounds (about 2) extra-large russet potatoes, scrubbed clean and cut into 1-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon fine sea salt
  • ½ cup Smoky Tomato Aioli (recipe follows)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 green onions, white and tender green parts, thinly sliced

Directions for Vegan Instant Pot: Patatas Bravas with Smoky Tomato Aioli Recipe:

  1. Preheat the oven to 425°F. Line a rimmed baking sheet with a silicone baking mat or aluminum foil.
  2. Pour 1 cup water into the Instant Pot. Place a wire metal steam rack in the pot and add the potatoes.
  3. Secure the lid and set the Pressure release to sealing. Select the Steam setting and set the cooking time for 2 minutes at high pressure. (The pot can take about ten minutes to return up to pressure before the cooking program begins.)
  4. When the cooking program ends, perform a fast pressure release by moving the Pressure release to venting. Open the pot and use tongs to remove the potatoes and arrange them in a single layer on the prepared baking sheet. Drizzle the oil over the potatoes, then sprinkle them evenly with the salt.
  5. Bake the potatoes for about 25 minutes, until golden brown and crispy.
  6. Transfer the potatoes to a serving dish. Drizzle with the aioli and sprinkle on the parsley and green onions. Serve hot.

Smoky Tomato Aioli (Makes 1¼ Cups)
Ingredients:
  • ¼ cup water
  • ¼ cup avocado oil or grapeseed oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon soy sauce, tamari, or coconut aminos
  • ¼ cup raw cashews, soaked in water for 2 hours at room temperature, or up to overnight in the refrigerator, and drained
  • 1 clove garlic, minced
  • 1½ teaspoons tomato paste
  • 1½ teaspoons nutritional yeast
  • ¾ teaspoon smoked paprika
  • ¼ teaspoon fine sea salt

Directions:
  1. In a widemouthed 1-pint jar, combine the water, oil, vinegar, soy sauce, cashews, garlic, tomato paste, nutritional yeast, smoked paprika, and salt in the order listed. Using an immersion blender, blend until thick and smooth, about 1 minute. Store, refrigerated, for up to 1 week. The liquid may begin to separate after a few days. If this happens, stir to recombine before using.

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