Spicy Spanish potatoes

Patatas bravas is a classic Spanish tapas dish, typically made with fried cubes of potato, drenched in a spicy tomato 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 moreish 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

• 850g (1.9 lbs) maris piper potatoes, cut into 2.5cm (1 inch) pieces
• 1 tsp olive oil from Spain
• pinch salt
• pinch pepper

For the sauce

• 1 tbsp white wine vinegar
• 3 large egg yolks
• 1/4 tsp mustard
• Pinch of salt and pepper
• 150ml (5 fl oz) olive oil from Spain
• 1 1/2 tsp paprika
• 3 tsp sriracha

To serve

• 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 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.

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Spicy Spanish potatoes

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 mins

Cook Time30 mins

Total Time40 mins

Course: Lunches and quick-cook meals

Keyword: potatoes, Spanish, spicy

Servings: 4 plates

Author: Emily Leary

Ingredients

For the potatoes

• 850 g (1.87 lb) maris piper potatoes cut into 2.5cm pieces
• 1 tsp olive oil from Spain
• pinch salt
• pinch pepper

For the sauce

• 1 tbsp white wine vinegar
• 3 large egg yolks
• 1/4 tsp (0.25 tsp) mustard
• Pinch of salt and pepper
• 150 ml (5.07 floz) olive oil from Spain
• 1 1/2 tsp (1.5 tsp) paprika
• 3 tsp  sriracha

To serve

• 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.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

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If you enjoyed this recipe, why not try my sweet potato gnocchi with pesto?

This is a commissioned post for Olive Oils from Spain