Spicy Spanish Potatoes with Garlic Aioli
Crispy fried potato chunks served with a smooth spiced tomato sauce and homemade garlic mayonnaise. Hot smoked paprika and red chilli give this Spanish tapa heat, while fresh rosemary and sherry vinegar balance the flavors. Golden potatoes are fried until crunchy outside and tender within, then topped with silky aioli and vibrant sauce.
Ingredients
- 2 large free-range egg yolks
- 1 garlic clove, crushed
- white wine vinegar, splash(optional)
- 7 tbsp sunflower oil
- 1 lb waxy potatoes, chopped into large chunksnew potatoes1:1texture
similar starch content
- 1 onion, chopped
- 1 garlic clove, finely sliced
- 1 tbsp hot smoked paprikaregular paprika1:1heat
loses smokiness
- ½ red chilli, chopped
- 1 lb chopped tomatoes, tinned
- olive oil
- fresh rosemary leaves, a few(optional)
- sherry vinegar, splash(optional)
- vegetable oil, for frying
- salt, to taste(optional)
Instructions
- 1
Whisk egg yolks in a bowl with crushed garlic and a splash of white wine vinegar
- 2
Slowly whisk in sunflower oil until thick, season with salt and set aside
- 3
Cut potatoes into large chunks and put into a pan of cold water
- 4
Bring to the boil, then simmer for 7 minutes and drain
- 5
Heat olive oil in a frying pan, add chopped onion and sweat for 5 minutes until softened
- 6
Stir through sliced garlic, hot smoked paprika and chopped red chilli, fry for 1 minute
- 7
Add chopped tomatoes, rosemary leaves and a splash of sherry vinegar, season and bring to the boil
- 8
Simmer for 15 minutes, cool slightly, then blend in a food processor until smooth
- 9
Pour vegetable oil into a large frying pan and heat over medium heat
- 10
Fry potatoes for 5-10 minutes, turning occasionally until golden and crisp
- 11
Drain briefly on kitchen paper, then serve with tomato sauce and aioli
Tips
Use waxy potatoes that hold their shape when fried; floury varieties will become mushy
For aioli, add oil very slowly at first to prevent splitting; whisk continuously
Frying at medium heat prevents oil from overheating and potatoes from browning too quickly
Blending the sauce while still warm helps achieve a smoother consistency
Good to Know
Aioli keeps in an airtight container in the refrigerator for up to 3 days. Tomato sauce can be stored for up to 5 days. Potatoes best fried fresh, but cooked potatoes can be refrigerated for 2 days and reheated.
Prepare aioli and tomato sauce up to 1 day ahead. Parboil potatoes up to 4 hours ahead and store in the refrigerator. Fry potatoes immediately before serving for optimal crispness.
Serve hot, drizzled with aioli and tomato sauce. Garnish with additional fresh rosemary if desired. Pair with dry sherry or Spanish lager.
Common Mistakes
Add oil too quickly to aioli to avoid splitting or curdling the emulsion
Overcrowd the frying pan to avoid steaming potatoes instead of crisping them
Skip draining fried potatoes to avoid excess oil in the final dish
Use floury potatoes to avoid mushy texture when fried
Substitutions
Vegan Options
General Alternatives
similar starch content
loses smokiness