- 16-20 medium-small New Potatoes, scrubbed
- 1 Onion, finely chopped
- 1 clove Garlic, finely chopped
- A few pinches of Crushed Red Pepper
- 4 tablespoon Canola Oil
- 1 cup Pureed Tomatoes
- 1/2 cup Dry White Wine
- 2 tablespoon chopped Flat-leaf Parsley
- Salt and Pepper
Cover the potatoes in a saucepan with an inch or two of water. Bring to a boil, then cook until they’re very close to being tender (a fork or skewer should go through without much effort). Heat 1 Tbsp oil in a pan and add the onion and garlic; saute for 3 minutes until softened. Add the red pepper (as much as you like), tomatoes, wine, parsley, and salt and pepper to taste. Simmer for 15-20 minutes, until slightly thickened, stirring occasionally.
Heat your grill to high. Drain the potatoes and rinse, dry and cut each into halves or quarters, depending on how large they are (you don’t want them to fall through the grill grates). Brush the potatoes with the remaining oil and sprinkle paprika over them. Grill for 5-6 minutes, turning often.
Pour the sauce over the tomatoes in a dish, adjust seasonings and garnish with more parsley.
Read the blog post where this recipe originally appeared: Vegan Patatas Bravas Recipe