Easy Vegan Papas Bravas

Prep Time: 50 minutes

Ingredients:

For sauce:

• 2 tbsp olive oil

• 1 meduim onion, chopped

• 3 cloves of garlic, chopped

• 2 tbsp paprika

• 1 can 13 oz full fat coconut milk

• 1 tsp coconut sugar, *substitute any sugar

• a dash of cayenne, to taste

• dash of sea salt , to taste

For potatoes:

• 2 tbsp olive oil

• 1 lb baby potatoes, halved OR 4-5 medium potatoes, cubed

• 1 tsp of sea salt

Instructions:

Sauce:

1. In a small sauce pan, heat olive oil. Add onions and garlic. Cook 3-4 minutes, or until translucent.

2. Add paprika and continue to stir until onions and garlic are coated.

3. Slowly start to stir in coconut milk and let simmer for 5 minutes.

4. Blend mixture in blender or food processor until smooth. Return to pan.

5. Add sugar, cayenne and salt. Let the sauce cook down until it is a nice thick, creamy consistency. *Depending on the type of paprika, add a dash more sugar to cut any bitterness.

Potatoes:

1. Heat large skillet or wok with 1 tbsp oil on a low-medium heat setting. Don’t allow the oil to burn.

2. In a large bowl, toss potatoes with sea salt and then add them to the skillet.

3. Cook for 10-12 minutes, giving them an occasional stir. *Russet potatoes are likely to stick. Really keep an eye on them and use a spatula to unstick them.

4. Remove potatoes from heat and place them back in the bowl to cool for 10 minutes.

5. Heat skillet again with 1 tbsp on a high heat setting. Add the potatoes back to the pan. You can also skip these two steps and finish in the oven at 375 F to avoid the extra oil.

6. Fry up until brown and crispy.

7. Serve with sauce and garnish with parsley!

Comment below. Feel free to ask questions or share your modifications!