Patatas Bravas with Smoky Tomato Sauce featuring Spain Paella Blend

Golden potato cubes get crisp at the edges while a smoky tomato sauce simmers with garlic, onion, paprika, and a little vinegar for brightness. The Spain Paella Infused Olive Oil Blend adds warm, savory saffron-like character, smoky depth, and a little spice that ties the whole plate together. It’s the kind of tapas-style dish that works for game day, entertaining, or a cozy family dinner, and it’s worth making again and again.

Garden Infuzions

Patatas Bravas with Smoky Tomato Sauce featuring Spain Paella Blend

Crispy potatoes, a smoky tomato sauce, and a warm Spanish-style oil make this Patatas Bravas feel like a lively tapas night at home.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 people

Course: Appetizer, Side Dish

Cuisine: Mediterranean, Spanish

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds russet potatoes peeled and cut into 1-inch cubes
• 3 tablespoons Spain Paella Infused Olive Oil Blend
• 1 1/2 teaspoons kosher salt divided
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch
• 1/4 cup olive oil
• 1 small yellow onion finely chopped
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 1/2 cups canned crushed tomatoes
• 1/2 cup chicken broth
• 1 tablespoon sherry vinegar
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon chopped fresh parsley for garnish
• 1/4 cup mayonnaise for serving if desired

Equipment

• 1 Large pot For parboiling potatoes
• 1 Sheet Pan Line with parchment paper
• 1 Large skillet For the smoky tomato sauce
• 1 Wooden spoon For stirring
• 1 Chef Knife For chopping potatoes and onion
• 1 Cutting board For prep
• 1 set Measuring cups For liquids and potatoes
• 1 set Measuring spoons For seasonings

Method

 

Instructions

1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
2. Place the potato cubes in a pot, cover with cold salted water, and bring to a boil. Cook for 6 to 8 minutes, just until the edges start to soften, then drain well.
3. Let the potatoes steam dry for 2 minutes, then toss them with the Spain Paella Infused Olive Oil Blend, cornstarch, 1 teaspoon kosher salt, and black pepper.
4. Spread the potatoes on the prepared sheet pan in a single layer and roast for 30 to 35 minutes, flipping once halfway through, until crisp and deeply golden.
5. While the potatoes roast, heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 to 6 minutes until softened.
6. Stir in the garlic and cook for 30 seconds, then add the tomato paste, smoked paprika, and cayenne. Cook for 1 minute to darken the tomato paste.
7. Add the crushed tomatoes, chicken broth, sherry vinegar, and the remaining 1/2 teaspoon salt. Simmer for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly.
8. Taste the sauce and adjust with a little more salt if needed.
9. Transfer the crisp potatoes to a serving plate, spoon the smoky tomato sauce over the top, and finish with chopped parsley.
10. Serve right away with mayonnaise on the side if you want a creamy bravas-style finish.

Notes

For the crispiest potatoes, make sure they are fully drained and lightly dried before roasting. The sauce can be made a few hours ahead and reheated gently before serving. Keep the recipe relaxed and tapas-style rather than overly polished; that loose, shareable energy fits the dish.

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Recipe Tips

Parboil the potatoes until just tender so they crisp beautifully in the oven without falling apart. For the sauce, simmer low and slow so the tomato paste cooks down and the flavors stay balanced. If you like a little extra texture, finish with a spoonful of sauce on the plate and another over the top.

Serving Suggestions

Serve these potatoes hot with toothpicks for a party spread, or plate them with olives, manchego, and crusty bread for a tapas-style meal. They also work nicely beside grilled vegetables or a simple green salad.

Storage

Store leftover potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in a hot oven or air fryer so they regain their crisp edges before serving.

Variations

Add a pinch of cayenne for more heat, or top the finished dish with chopped parsley for a fresh finish. You can also fold a little mayonnaise into the sauce for a creamier bravas-style texture.

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