📖 Instructions

1. First, peel and dice 1.5 lbs of Yukon gold potatoes into 1-inch cubes. Try to keep them uniform for even cooking, which I always forget to do, haha.
2. In a large saucepan, cover the diced potatoes with cold water. Add a pinch of salt and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10-12 minutes, or until the potatoes are fork-tender. Be carefull not to overcook them, or you will end up with mashed potato bravas!
3. While the potatoes are boiling, prepare the smoked paprika plant-based meatballs. In a large bowl, combine 1 lb of plant-based ground meat, 1/2 cup of breadcrumbs (panko works great!), 1/4 cup of finely chopped onion, 2 cloves of minced garlic, 1 tablespoon of smoked paprika, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix all ingredients together well with your hands, but don't overmix!
4. Roll the mixture into 1-inch meatballs, aiming for about 20-24 meatballs. Pro tip: wet your hands slightly to prevent the mixture from sticking.
5. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides and heated through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
6. Once the potatoes are cooked, drain them well and return them to the saucepan. Add 2 tablespoons of olive oil and a pinch of salt. Toss gently to coat. Arrange the potatoes in a single layer on a baking sheet.
7. Bake the potatoes in a preheated oven at 400°F (200°C) for 15-20 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning.
8. While the potatoes are baking, prepare the brava sauce. In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and cook for about 1 minute, or until fragrant. Add 1 (14-ounce) can of diced tomatoes, 1 tablespoon of tomato paste, 1 teaspoon of smoked paprika, 1/2 teaspoon of sugar, 1/4 teaspoon of cayenne pepper (or more, to taste), and a pinch of salt. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
9. To assemble the patatas bravas with smoked paprika plant-based meatballs, arrange the crispy potatoes on a serving platter. Top with the plant-based meatballs and drizzle generously with the brava sauce. Garnish with fresh parsley or cilantro, if desired. Serve immediately and enjoy!