Red Gold Tomatoes From Europe
Always With You

preserved at their peak, ready to use

Patatas bravas with herbs and spices


35 minutes






560g potatoes
56g canned whole peeled tomatoes
1 tablespoon of Provence dried herbs
112ml sunflower oil
1 teaspoon sweet paprika
1-2 garlic cloves
a few rosemary leaves
white pepper to taste
salt to taste


Prepare a marinade with the oil, aromatic herbs, paprika, pepper, and sliced garlic. Crush the tomatoes with a fork. Add the tomatoes and mix well.

Peel the potatoes and cut them into wedges. Cook them in boiling salted water for 5-6 minutes. Drain, leave to cool, and mix evenly with the marinade. Transfer them to an oven dish, cover them with aluminum foil and bake in a preheated oven at 350°F for 20 min. Halfway through cooking, brush again with the marinade and remove the foil.

Serve hot, sprinkled with lightly crushed salt and, to taste, a few rosemary leaves.

Patatas bravas with herbs and spices

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