Doug's Gluten-Free Vegan Patatas Bravas with Greek Yogurt Sauce

These potatoes are not traditional patatas bravas, as they are generally made with a tomato-based sauce. And rather than sticking to common Spanish spices, Doug's potatoes include a popular Indian spice, garam massala. Nevertheless, they are delicious! They can be pretty spicy though, so if you're sensitive to spice, you may want to omit certain ingredients to tone the heat down a little.

What You'll Need
4-5 small potatoes, peeled and chopped into 1 inch squares
1 1/2 tsp olive oil
1/2 tsp. chili oil (omit and replace with olive oil if you don't like it spicy)
1/2 tsp. chili flakes (omit these as well if you want mild potatoes)
1/2 tsp cumin
1/2 tsp. paprika
1 tsp garam massala powder
1 1/2 tsp. lemon juice
Black pepper and salt to taste

Preheat your oven to 450 degrees

Peel the potatoes and chop them into 1-inch squares. It doesn't have to be perfect, but you want them small enough so that they'll cook through fairly quickly.

Spread the potatoes out on a cookie sheet and season them with as much salt and black pepper as you prefer. Salt will emphasize the flavor of the other spices, and the back pepper will add a some mild heat.

Cover the cookie sheet with foil and bake them for 15 to 18 minutes. Then, remove the foil and cook the potatoes further until they are tender and starting to brown. This will give them a bit of a crust.

While the potatoes are cooking, add your oils and spices to a small sautee pan and heat them over medium-low heat (save the lemon juice until the very end).

Once the potatoes are done cooking, put them into a large bowl.

Add in the hot oil and toss it together with the potatoes and the lemon juice.

Finally, eat them! Or, serve them with a refreshing Greek Yogurt dip to cool your mouth down.

What You'll Need
1 cup Greek Yogurt

1 tsp minced garlic
1 tsp lemon juice
Salt and pepper to taste








Simply pour your yogurt into a small bowl and add the seasonings in no particular order.

This sauce is not only great served with the potatoes above, but it is also a great condiment for falafel and veggie gyros. The same night we made the potatoes, we also had veggie gyros, and it was the most amazing thing I had eaten since the last time I ate something amazing!

If you're feelin' some veggie gyros, the directions are simple. 

Sautee any vegetables of your choice in a pan with olive oil, salt, and pepper over medium heat (we used zucchini, onions, green peppers, and mushrooms). Once they are cooked to the tenderness you prefer, place them atop any flat bread (naan, pita, or otherwise... we used tandoori naan), add a few halved cherry tomatoes, and top with yogurt sauce and a bit of feta cheese if you like.

Amazing! Kind of wish I had some right about now.