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As soon as I tasted this recipe for Patatas Bravas, I could not wait to tell you about it. This addictive appetizer starts with crisp oven-roasted potatoes and is topped with a to-die-for homemade tomato sauce. Every bite is a mouthful of nom nom flavor, and you’ll be begging for more.
Patatas Bravas with Garlic Tomato Sauce
If you are in the mood for a savory and spicy appetizer, patatas bravas is the recipe you want to make. This Spanish-inspired recipe is my new fave.
And the perfect wine to pair it with is Black Box Red Sangria. The refreshing citrus flavor of Red Wine Sangria is lightly sweet and just the right balance of fruit and berry flavor. Plus, this wine is convenient and portable. The tap box keeps it fresh for six weeks.
Usually, wine doesn’t last that long in my house, but the large Black Box wine is equivalent to 4 standard bottles. Having it chilled and on tap anytime I’d like is heaven. Black Box was the first US vintner to offer premium, appellation-specific, vintage-dated wines in a box. They have won over 50 gold medals in wine competitions worldwide.
Your friends will be begging you for another round of Red Sangria (and a double batch of Patatas Bravas).
Ingredients need for Patatas Bravas
- Petite potatoes (red or white)
- Olive oil
- Ripe tomatoes
- Onion (white or yellow)
- Other spices and seasonings (see recipe at the bottom of this post for full list)
- Mayonnaise + chopped green onions (optional)
It doesn’t hurt to sip your sangria while you’re cooking. Just sayin’.
The first step to prepare Patata Bravas is to wash and completely dry the potatoes. For this recipe, I recommend baby petite potatoes. They have that buttery flavor on the inside, and the skins are nice and tender. The skin on small potatoes crisps up nicely in the oven for a wonderful crust.
Most patatas bravas recipes include fried potatoes. You can fry these in oil, as well, but I love the way roasted potatoes taste. Slice the potatoes in half, pat them dry again, then toss in oil. Sprinkle with a little salt and pepper and pop them in the oven.
While the potatoes are doing their thing in the oven, let’s get started on this amazing Garlic Tomato Sauce. I am totally in romantic LOVE with this sauce! Plus, it is so easy to make, you will want to use it on everything.
The sauce for Patatas Bravas starts by slowly browning sliced garlic in olive oil until golden. I used 4 large cloves of garlic thinly sliced. You don’t want to burn the garlic, so go slowly and stir constantly. As soon as you smell that unmistakable garlic aroma and the edges turn gold, add in the onions and paprika.
The reason I add the paprika now is because the flavor deepens as you cook it in the oil. Stir frequently and don’t get the pan too hot. You want the flavors of the garlic, oil, onion and paprika to work their magic.
Black Box wines are crafted to be food-friendly, so don’t forget to refill your wine glass with Red Sangria. Very important step. ? You can also try Black Box wines in these varieties: Cabernet Sauvignon, Chardonnay, Pinot Noir, Pinot Grigio, Merlot, Malbec, Red Blend, Sauvignon Blanc, Riesling, Shiraz, Rosé.
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Hey, a happy cook makes a happy kitchen. And a happy kitchen makes a happy husband. At least that’s what I keep telling my better half.
Now, it is time for tomatoes. Chop up tomatoes and add them to the pan. The pan will sizzle with the juices from fresh tomatoes and create this yummy sauce. Stir in the cayenne pepper and a little hot sauce for kick. This is also when you add the other seasonings.
Cook and simmer the sauce for about 15 minutes, until the tomatoes are soft and the garlic and onion are tender. The paprika, cayenne and spices blend with the tomato sauce and you’ll be sneaking a taste.
Once the sauce is complete (which is about the same time the potatoes are crispy and golden), transfer to a blender and puree the sauce until smooth. DON’T SKIP THIS STEP. You may be in a hurry to eat your patatas bravas now, but trust me, blending the sauce is important to the flavor. The garlic and onion flavor will blend with the tangy tomatoes soooo much better once blended.
Tip: Make the sauce ahead. The longer it sits, the better it tastes. You can refrigerate it if making it the night before, but reheat it before serving.
Now, it is showtime! Have another glass of chilled Sangria on hand, and make your plate.
Love this recipe? Try this recipe for Feta + Dill Cucumber Crostini, too.
Pile the potatoes on a plate or bowl. Top with a generous amount of the homemade sauce. Give it a little mayo and sprinkle with chopped green onion. And serve!
Don’t these Patatas Bravas look so good? Every bite is an adventure, with buttery potatoes, spicy sauce, cool mayo and the bite of fresh onions. You won’t be able to stop yourself.
Make this appetizer at your next gathering and serve with chilled Black Box wines for a meal they won’t forget.
Oh, and one more piece of advice…make a double batch, and follow Black Box Wines on Facebook and Instagram.
Patatas Bravas with Garlic Tomato Sauce
- 4 cups petite potatoes washed, dried, halved
- 2 tablespoons olive oil divided
- 4 cloves garlic thinly sliced
- ½ onion diced
- 2 cups red tomatoes chopped
- ½ tablespoon cider vinegar
- 1 teaspoon paprika
- 1 teaspoon sugar
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- ¼ teaspoon cayenne pepper
- 5-6 shakes hot sauce to taste
- mayonnaise optional
- green onion optional
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss the prepared potatoes with 1 tablespoon of olive oil and season with half of the salt and half the black pepper.
- Bake the potatoes for 45 - 50 minutes, flipping each potato halfway through cooking.
- While the potatoes are baking, cook the garlic in the remaining olive oil over medium-low heat. Stir constantly and cook until the garlic starts to turn golden.
- Add the onions and paprika. Cook and stir the garlic, onions and paprika mixture for about 5 minutes until the onion is translucent.
- Stir in the tomatoes. Add the vinegar, remaining paprika, sugar, cayenne, hot sauce and the rest of the salt and pepper. Combine well.
- Increase heat to medium high. Bring mixture to a boil, stirring frequently. Reduce to low and simmer for 15 minutes until the tomatoes are tender and the sauce thickens slightly.
- Transfer the tomato sauce to a blender or food processor. Blend until the sauce is smooth. Set aside until the potatoes are done.
- To serve, arrange the roasted potatoes on a serving dish. Top with a generous amount of the garlic tomato sauce.
- Serve with additional tomato sauce, mayonnaise and chopped green onions if desired.