vegan buffalo patas bravas

Buffalo Patas Bravas

  • Author: Alex Caspero MA, RD
  • Category: appetizer, healthy,


Patas Bravas gone buffalo! Lightly fried potato chunks tossed with a spicy, creamy buffalo sauce.

  • Author: Alex Caspero MA, RD
  • Category: appetizer, healthy,
  • Author: Alex Caspero MA, RD
  • Category: appetizer, healthy,


  • 1/4 cup buffalo hot sauce (I like Frank’s)
  • 1 clove garlic, grated (use a microplane grater)
  • 1/2 cup vegenaise or other mayonnaise
  • 1/4 tsp. smoked paprika
  • 4 large russet potatoes (about 2 pounds), peeled and cut into bite size pieces
  • 2 tbsp. white vinegar
  • 2 tbsp. olive oil
  • Sea salt
  • Chopped celery leaves for garnish (optional)



Make the sauce

  1. Mix together the vegenaise, hot sauce, grated garlic and smoked paprika. Cover and refrigerate until ready to use.

For the potatoes:

  1. Preheat the oven to 375 degrees F.
  2. Place the potatoes in a sauce pot with vinegar and enough water to cover.
  3. Bring to a boil, reduce to medium and simmer for 5 minutes.
  4. Drain and transfer to a paper towel-lined baking sheet to dry.
  5. Toss potatoes with 2 tbsp. olive oil and a pinch of salt. Place on dried baking sheets and into the oven.
  6. Bake for 15-20 minutes until golden and crispy.
  7. Remove potatoes from oven and season with more salt to taste. They don’t need to be overly salty, the sauce has enough sodium in it but they should be seasoned.
  8. Drizzle the sauce on top.
  9. Garnish with celery leaves.

did you make this?

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