September 17, 2022

Patatas Bravas (gluten free, dairy free & vegan)

My Patatas Bravas recipe makes for a delicious addition to any tapas spread or dinner side and combines crispy potato squares with a rich tomato sauce and garlic aioli topping. This recipe is naturally gluten free, dairy free and vegan making it perfect for everyone to enjoy! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently Asked Questions

How do you make the crispy potatoes?

To make the crispy potatoes I always par boil them first for 5 to 10 minutes and then cook in a little olive oil. I either cook mine in the air fryer for about 15 minutes or in the oven for about 45 minutes, until they are nice and crispy on the outside.

Which garlic aioli do you use?

My favourite is the Leon Garlic Aioli which is naturally gluten free and vegan and available in Sainsbury’s. Any garlic aioli/sauce would work for this recipe though!

What can I do with any leftover tomato sauce?

If you have any leftover tomato sauce this can be stored in an airtight container in the fridge for up to 5 days and reheated. It’s also great in pasta dishes!

Print Recipe
5 from 1 vote

Patatas Bravas

Prep Time15 minutes
Cook Time45 minutes
Servings: 2 servings


  • 3 medium potatoes
  • 1 tablespoon olive oil
  • 1 onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon tomato puree
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chilli power
  • 1 400g tin chopped tomatoes
  • 1 teaspoon white wine vinegar
  • Salt and black pepper
  • Garlic Aioli
  • Fresh chives (chopped)


  • Peel and chop your potatoes into 2cm chunks. Add to a saucepan of boiling water and parboil for 5-10 minutes, until starting to soften slightly.
  • The potatoes can be cooked in the oven or in an air fryer. If you are cooking them in an air fryer add to the air fryer with 1 teaspoon of olive oil and salt. Cook for around 15 minutes until golden brown and crispy. If cooking in the oven add to a baking tray and drizzle with 1 tablespoon olive oil and salt. Cook for around 45 minutes at 200C until golden brown, turning half way.
  • Whilst the potatoes cook make your tomato sauce. Add olive oil to a large frying pan on a medium to high heat. Add your onion and garlic and cook for 5 minutes.
  • Add tomato puree, paprika, chilli, chopped tomatoes, white wine vinegar and season with salt and pepper. Mix well and leave to simmer.
  • Simmer for around 10-15 minutes, stirring regularly. If the sauce gets too thick you can add a drop of water to loosen.
  • Serve your crispy potatoes with the tomato sauce and garlic aioli. Add your chopped chives to the top.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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