1 Tbsp oil
½ medium onion, finely chopped
2 large garlic cloves, minced
¼ tsp cayenne pepper
½ tsp smoked paprika
¼ tsp cumin
1 (8oz) can tomato sauce
1 Tbsp vinegar
Creamy Garlic Sauce
1-2 Tbsp mayonnaise
2 Tbsp sour cream or Greek yogurt
1 small garlic clove, minced
2 Tbsp oil + more for cooking
3 medium Yukon gold potatoes, peeled & cut into 1/2-inch cubes
¼ cup water
1 Tbsp butter (optional)
Salt & black pepper to taste
2-3 Tbsp cilantro, minced
Bravas Sauce Directions
Heat oil in a small pot on medium high. Add onion, sauté for 3-4 minutes. Add garlic and spices, sauté for another 1 minute. Stir in tomato sauce and vinegar.
Cover and bring to a boil, and then simmer uncovered for 3-5 minutes.
Take off heat and adjust for seasoning. Transfer Bravas Sauce into a bowl and refrigerate while making Creamy Garlic Sauce and Patatas.
Creamy Garlic Sauce Directions
In a small bowl, mix all ingredients. Refrigerate while making Patatas.
Heat oil in a large skillet on medium high heat. Add prepared potatoes and water. Cover skillet, and cook for 8-10 minutes or until fork tender, stirring occasionally.
Once fork tender, remove lid, and add more oil or butter if needed. Continue to cook, stirring and tossing occasionally, until potatoes are golden brown on each side. Sprinkle potatoes with salt.
Garnish if desired and serve with Bravas Sauce & Creamy Garlic Sauce.