Buffalo Patas Bravas & Superbowl Recipe Roundup

I am so excited for the Superbowl this weekend and it’s probably not for the reasons you think. Yes, the food is delicious and the commercials are (sometimes) funny but I am most looking forward to football season finally being over.

O-V-E-R. So I get BL back on the weekends. Sundays dedicated to hiking, biking, picnics in the park and not sitting on the couch cheering on whatever player BL needs for fantasy that week.

Since there’s only one week left, let’s go out with a bang shall we? Enter these spicy buffalo patas bravas. I don’t know what it is about buffalo sauce and Superbowl but they are the perfect combination. I made my cauliflower buffalo wings last year and this year I plan on bringing this dish. Crispy potatoes topped with creamy buffalo sauce and celery leaves. It’s nachos, stuffed potato skins and buffalo wings all rolled into one.

In case you don’t have an obsession with all things buffalo, I’ve also included a roundup of my favorite game-day worthy treats after this recipe.

What are your plans for the big day? DK-1036

Buffalo Patas Bravas

Ingredients

  • 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)

Instructions

    Make the sauce
  1. Mix together the vegenaise, hot sauce, grated garlic and smoked paprika. Cover and refrigerate until ready to use.
  2. For the potatoes:
  3. Preheat the oven to 375 degrees F.
  4. Place the potatoes in a sauce pot with vinegar and enough water to cover.
  5. Bring to a boil, reduce to medium and simmer for 5 minutes.
  6. Drain and transfer to a paper towel-lined baking sheet to dry.
  7. Toss potatoes with 2 tbsp. olive oil and a pinch of salt. Place on dried baking sheets and into the oven.
  8. Bake for 15-20 minutes until golden and crispy.
  9. 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.
  10. Drizzle the sauce on top.
  11. Garnish with celery leaves.
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2014 Superbowl Vegan Recipe Roundup:

1. Avocado Wontons

Think of a lightly fried egg roll- stuffed with guacamole. Perfect on their own or dipped into a sweet and spicy sauce. I’ve recently been eating them with salsa and cream and I think they are even better this way.

vegan avocado wontons

2. Cauliflower Buffalo Wings

One of my most-pinned recipes from 2013, crispy cauliflower drenched in spicy buffalo sauce.

cauliflower buffalo wings

3. Vegan Meatball Sliders

Mushroom based meatballs topped with marinara sauce and served in a soft dinner roll. Make ahead option!

vegan meatball sliders

 

4. Pretzel Bites with Sweet & Spicy Mustard

A little more complicated than other appetizer recipes but worth every moment. Homemade pretzel dough shaped into bite size pieces. Served with a spicy sweet & sour mustard!

homemade vegan pretzel bites

5. The BEST Hummus. 

If you love hummus you must try this recipe. A favorite with vegetables, pita crisps or homemade flax-seed crackers. I’ve tried a thousand different hummus recipes and this is the BEST – in my humble opinion of course ;)

the best hummus recipe

6. Herbed Cashew Cheese

Another favorite dip, I love this with Mary’s Gone Crackers & blanched snap peas. Creamy & dairy free with lots of fresh herbs. Make extra to enjoy after Sunday, it’s delicious on sandwiches instead of mayo!

herbed cashew cheese

Need more ideas? Check out last years Superbowl Recipe Roundup & 2012’s.

Enjoy the big game!

 

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Comments

  1. says

    Cauliflower Buffalo Wings, genius. So excited to try these, your wontons, and the sliders! My BF is a huge potato lover so I’ll have to make him the Patas Bravas as well :)

    And I’m right there with you being ready for football to be over, haha!

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