Delicious crispy baked potatoes with vegan brava sauce.
Preheat the oven to 200°C.
Wash the potatoes thoroughly and, if you prefer, peel them.
Cut them in half, then steam them or boil them in salted water for 3 minutes.
Drain and transfer the potatoes to a bowl, season with oil, salt, pepper and oregano.
Pour them into a nonstick baking tray large enough to hold them in a single layer and bake for 20 minutes, using the grill function to make them crispy on the outside.
Meanwhile, blend together the ingredients for the sauce: beans, garlic, oregano, paprika, tomato, salt and pepper.
Remove the potatoes from the oven and serve them with the vegan sauce.
Crispy baked potatoes are best eaten as soon as they are cooked; however, leftovers that have cooled can be stored in the refrigerator in an airtight container for 1 day. The sauce can also be kept in the refrigerator, tightly sealed, for 2-3 days.
Italia, Emilia Romagna
| Energy (kcal) | 176.77 |
| Carbohydrates (g) | 26.96 |
| of which sugars (g) | 1.1 |
| Fat (g) | 5.23 |
| of which saturates (g) | 0.82 |
| Protein (g) | 7.05 |
| Fibre (g) | 5.28 |
| Salt (g) | 0.05 |
