Name: Spicy Spanish Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 850 g maris piper potatoes (cut into 2.5cm pieces); 1 tsp olive oil; 1 pinch salt and black pepper; 1 tbsp white wine vinegar; 3 large medium free range egg yolks; 1/4 tsp mustard; 1 pinch salt and black pepper; 150 ml olive oil; 1 1/2 tsp paprika; 3 tsp sriracha; 10 g fresh parsley (chopped)

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These spicy Spanish potatoes are my take on Patatas bravas with aioli. Moreish potato cubes roasted in olive oil from Spain. Served with a fresh mayo, mustard, paprika and sriracha sauce.

Spicy Spanish potatoes topped with a homemade sauce, served next to a bottle of extra virgin olive oil

Sometimes, however, such as on my trip to Menorca, the same dish comes with a spicy, orange- or pink-hued mayonnaise, and that's the inspiration for the dish I've created today.

I love mayonnaise, but nothing comes close to mayo you make at home from scratch, and the key is really great quality olive oil.

In this dish, the potato cubes are roasted in olive oil from Spain to give a golden, crisp outer and a light, fluffy inner. Meanwhile, the sauce begins with a fresh mayo, made by beating together egg yolks, vinegar and a pinch of mustard before gradually incorporating glorious, fruity extra virgin olive oil from Spain to give a rich, luxurious mayonnaise. To finish, the sauce is spiced with smoked paprika and sweet, hot, garlicky sriracha before being drizzled generously all over the potatoes. Mouthwatering!

Extra virgin olive oil is made from 100% olive juice, extracted when the olives have reached optimum ripeness to give exceptionally high-quality flavour, purity and aroma. It's great for everyday family cooking, and is a source of monounsaturated fatty acids, as well natural antioxidants such as Olive Oil polyphenols and vitamin E. Consuming extra virgin olive oil as part of a healthy diet may reduce the risk of having a heart attack or a stroke by 30%.

Here's how to make my delicious version of spicy Spanish potatoes.

Ingredients

For the potatoes

850 g (1.9 lb) maris piper potatoes cut into 2.5cm pieces
1 tsp olive oil
1 pinch salt and black pepper

For the sauce

1 tbsp white wine vinegar
3 large (3) medium free range egg yolks
1/4 tsp mustard
1 pinch salt and black pepper
150 ml (5.1 floz) olive oil
1 1/2 tsp paprika
3 tsp sriracha

To serve

10 g (0.4 oz) fresh parsley chopped

Equipment

Instructions

To make the potatoes

Preheat the oven to 200C (180C fan, 400F). Tip the potatoes onto a large non-stick baking tray.

Drizzle with the olive oil from Spain and season well with salt and pepper. Mix well so that they are coated all over, then spread the potatoes out into a single layer.

Diced potatoes drizzled with extra virgin olive oil

Bake for 30 minutes until golden on the outside and soft and fluffy on the inside.

To make the sauce

While the potatoes are cooking, put the vinegar, egg yolks and mustard in a large, clean bowl and beat with an electric mixer until well combined.

Preparing the sauce for the spicy Spanish potatoes

While still beating at top speed, pour in a tablespoon of the olive oil and beat until it emulsifies – it will look thicker and creamier.

Olive oil is added to the patatas bravas sauce

Keep adding the oil a little at a time, beating all the time. It will gradually become thicker and paler as you got. Resist adding lots at a time as this could split your mayonnaise and you'll have to start again. Once you have incorporated all of the oil, add the paprika and sriracha and beat through.

Adding paprika and sriracha to the spicy Spanish potatoes sauce

Season to taste.

If the sauce feels too thick at this stage, you may loosen it by beating in a tsp or so of cold water to give a thick sauce consistency.

To serve

Pile the potatoes onto small plates.

Drizzle the sauce generously over the potatoes. Garnish with the fresh parsley and serve.

spicy patatas bravas served onto white plates with other tapas items

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5 from 1 vote

Spicy Spanish Potatoes Recipe

Moreish potato cubes are roasted in olive oil from Spain to give a golden, crisp outer and a light, fluffy inner, and the sauce is a fresh mayo, made by beating together egg yolks, vinegar and a pinch of mustard before gradually incorporating glorious, fruity extra virgin olive oil from Spain to give a rich, luxurious mayonnaise that is then spiced with smoked paprika and sweet, hot, garlicky sriracha. Mouthwatering!

Prep Time10

Cook Time30

Total Time40

Course: Lunches and quick-cook meals

Cuisine: Spanish

Diet: Vegetarian

Servings: 4 plates

Author: Emily Leary