Step 1

Preheat the oven and a large baking tray to 428 °F (220 °C).

Step 2

Cut the potatoes into bite-sized pieces and put them in a pot. Pour in enough water to cover the potatoes and bring to a boil. Add salt and baking powder, cover the pot and cook over low heat for 5-7 minutes.

Step 3

Then drain the cooking water, but leave the potatoes in the pot and allow excess moisture to evaporate, uncovered. Once the potatoes are dry, add oil, salt and pepper and shake the pot, covered, until everything is well combined.

Step 4

Spread the seasoned potatoes on the preheated baking tray and bake for 25-30 minutes, until golden and crispy.

Step 5

Meanwhile, prepare the tomato sauce. First sauté the onions for 2-3 minutes. Then add garlic and chili and sauté for another minute. Now add paprika powder and sauté briefly, then add tomatoes, vinegar, agave syrup, salt and some pepper. Simmer, covered, for 5 minutes. Then optionally transfer to a blender and blend until smooth.

Step 6

Also, roast the pimientos in a pan with a little oil. Season with salt and pepper to taste.

Step 7

Garnish the patatas bravas with parsley and serve with the pimientos, tomato sauce and optional vegan aioli and/or guacamole.

Step 8

Enjoy!