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.
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.
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.
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.
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.
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.
What did you think of this Spanish-inspired recipe?
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Spicy Spanish Potatoes Recipe
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
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 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.
- Bake for 30-40 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.
- 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.
- Keep adding the olive 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.
- 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.
Video
Nutrition
This is a commissioned post for Olive Oils from Spain
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Nicole Durham says
This recipe looks absolutely amazing! I came here looking for a dessert to satisfy my sweet tooth and I leave here with several new recipes to try! I cant wait to try these potatoes!
Emily Leary says
Thanks so much!
Charlie @ The Kitchen Shed says
Mmmmmm!! These look delicious! I've never made my own mayo before, but the spicy mayo doesn't seem too difficult! I shall have to give it a go.
Emily Leary says
It's really easy - let me know if you give it a try!
Danielle Nikkia Salmon says
I love that your trip inspired you to make the dish in the same way that they do. The potatoes look great and almost too good to eat. Almost! I would devour them any day of the week =]
Danielle | FollowMyGut.com <3
Emily Leary says
Thank you! Yes they are totally devourable!