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–+ servings
Spain Paella Infused Olive Oil 250ml bottle
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
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: Mediterranean, Spanish
Ingredients Equipment Method Notes

Ingredients
  

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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