Zero Oil Recipe: Spanish Patatas Bravas with Almond Sauce

Picture this: impossibly crispy potatoes with a deeply smoky flavor, paired with a lusciously creamy sauce – all without a drop of oil.

Sounds too good to be true? Today, I’m sharing a game-changing technique that will revolutionize how you think about Spanish cuisine.

We are making Spanish Patatas Bravas with Almond-pepper sauce.

Why Traditional Patatas Bravas Need a Makeover

Let’s be honest – traditional patatas bravas, while delicious, can leave you feeling weighed down.

Double-frying in oil is the conventional method, but after years of experimentation in my test kitchen, I’ve discovered something extraordinary: a steaming-then-roasting technique that achieves that coveted crispy exterior while infusing the potatoes with intense flavor from the inside out.

Choose Your  Spanish Patatas Bravas Ingredient Type
Make Using Regular Potatoes | Make Using Yukon Gold Potatoes

The Science Behind This Oil Free Recipe

The secret lies in understanding how starch molecules react to different cooking methods.

While hot oil creates crispiness by rapidly dehydrating the exterior, our method achieves similar results through a two-step process that manipulates the potato’s natural starches.

The initial steam phase infuses flavor while partially gelatinizing the surface starches, which then transform into a crispy crust during the high-heat roasting phase.

Essential Equipment

To master this technique, you’ll need:

1. A quality steamer basket: The OXO Good Grips Stainless Steel Steamer has transformed my vegetable cooking. Its expandable design fits any pot, and the raised center handle prevents burnt fingers.
2. A heavyweight roasting pan: I swear by the Carbon Steel Roasting Pan. Its superior heat retention and distribution are crucial for achieving that perfect crust.
3. A high-powered blender for the sauce (more on that later)
4. Reliable oven thermometer.
5. Microplane grater for garlic

Affiliate Disclosure: Kitchen tools and ingredients mentioned in this post have been carefully selected based on years of professional experience. Some links above and within the article are affiliate links, meaning I earn a small commission if you make a purchase. Rest assured, I only suggest or recommend kitchen essentials or things I use and trust in my own kitchen.

Ingredients That Make the Difference

For the Potatoes:

• 2 pounds Yukon Gold potatoes (about 6-8 medium)
• 2 tablespoons smoked Spanish paprika (Pimentón de la Vera)
• 4 cloves garlic, microplaned
• 1 tablespoon sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)

Note: If you can’t find Yukon gold potatoes, use regular potatoes.

For the Almond-Pepper Sauce:

• 2 large red bell peppers
• 1 cup raw almonds
• 3 cloves garlic
• 2 tablespoons sherry vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Water for consistency

Instructions To Make Spanish Patatas Bravas with Almond Sauce No Oil Dish

Step 1: Potato Preparation

Cut your potatoes into 1-inch cubes – no need to peel! The skin contains valuable nutrients and helps form an extra-crispy crust.

Place the cubes in a bowl of cold water for 15 minutes to remove excess starch.

Pro Tip: Look for potatoes with smooth, unblemished skin. Any green spots indicate solanine presence and should be discarded.

Step 2: Flavor Infusion Steaming

Here’s where our technique diverges from tradition.

Create a spice paste by combining half the smoked paprika, microplaned garlic, and 2 tablespoons of water.

Drain the potatoes and toss them with this paste until evenly coated.

Bring an inch of water to boil in a large pot fitted with your steamer basket.

Arrange the seasoned potatoes in a single layer and steam for 12-15 minutes, until barely tender when pierced.

Step 3: The Critical Drying Phase

Transfer the steamed potatoes to a wire rack.

This crucial step allows excess moisture to evaporate while the surface develops a tacky texture – essential for our final crispy coating.

Step 4: Spice Magic

While the potatoes dry, combine the remaining spices.

The key is even distribution: mix thoroughly with your fingertips to break up any clumps of paprika.

Step 5: The High-Heat Transformation

Preheat your oven to 450°F (230°C). This high temperature is non-negotiable for achieving maximum crispiness.

Toss the dried potatoes with the spice mixture, then arrange them on your preheated roasting pan with space between each piece.

Roast for 30-35 minutes, flipping halfway through. The exterior should be deeply golden with crispy edges.

Creating the Revolutionary Sauce

While the potatoes roast, let’s prepare our oil-free sauce that’s every bit as creamy as traditional aioli:

1. Char the bell peppers directly over a gas flame or under the broiler until blackened. Peel after ten minutes of steaming in a covered basin.
2. Meanwhile, toast the almonds in a dry skillet until fragrant and golden.
3. Combine the peeled peppers, toasted almonds, garlic, vinegar, and spices in your blender. Process until silky smooth, adding water by the tablespoon until you reach your desired consistency.

Troubleshooting Guide

1. If potatoes aren’t crispy enough:
   • Ensure thorough drying after steaming
   • Use a trustworthy thermometer to check the temperature in your oven.
   • Don’t overcrowd the roasting pan
2. If the sauce is too thick:
   • Add water gradually while blending
   • Ensure peppers are completely peeled
   • Toast almonds thoroughly for better blending

Serving and Presentation

Arrange your crispy potatoes on a warmed platter. Drizzle generously with the almond-pepper sauce, and garnish with:

• Fresh parsley
• Extra smoked paprika
• Toasted almond slivers

Storage and Reheating

Although fresh is ideal, leftovers can be stored:

• Potatoes: Airtight container, refrigerate up to 3 days
• Sauce: Sealed jar, refrigerate up to 5 days

To reheat, spread potatoes on a baking sheet and warm at 400°F for 5-7 minutes.

Why This No Oil Cooking Method Works

This technique succeeds because it:

• Infuses flavor during the steaming phase
• Creates a perfectly textured exterior through moisture control
• Achieves crispiness through high-heat roasting
• Develops complex flavors without relying on oil

Health Benefits

Beyond being oil-free, this version of patatas bravas:

• Retains more nutrients through steaming
• Provides healthy fats from almonds
• Delivers antioxidants from peppers and spices
• Keeps the fiber-rich potato skins

Final Thoughts

This no oil recipe harnesses starch gelatinization and moisture control to create crispiness without oil, a principle you can apply to other dishes.

Try it with sweet potatoes or even cauliflower for unique textures.

The sauce, rich in almonds and peppers, offers not just creaminess but also heart-healthy fats and antioxidants.

Experiment with different nuts or vinegars to tweak flavors.

Most importantly, this method encourages mindful cooking – appreciating natural ingredients while maximizing taste and texture.

Whether you’re cutting oil for health or curiosity, this technique is a game-changer for crispy, flavorful dishes.

Also, while preparing this zero oil Spanish Patatas Bravas with Almond Sauce recipe just make sure that you follow these helpful tips:

• Use room temperature potatoes
• Don’t skip the drying phase
• Invest in quality smoked paprika
• Preheat your roasting pan

Like This Recipe? Check out our list of 50 zero oil recipes worth trying.