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5 from 1 vote

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
Cuisine: Spanish
Keyword: potatoes, Spanish, spicy
Servings: 4 plates
Calories: 517kcal
Author: Emily Leary


For the potatoes

  • 850 g maris piper potatoes cut into 2.5cm pieces
  • 1 tsp olive oil
  • 1 pinch salt and pepper

For the sauce

  • 1 tbsp white wine vinegar
  • 3 large egg yolks
  • 1/4 tsp mustard
  • 1 pinch salt and pepper
  • 150 ml olive oil
  • 1 1/2 tsp paprika
  • 3 tsp  sriracha

To serve

  • 10 g fresh parsley chopped


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.



Calories: 517kcal | Carbohydrates: 27g | Protein: 10g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 123mg | Sodium: 192mg | Potassium: 957mg | Fiber: 6g | Sugar: 1g | Vitamin A: 814IU | Vitamin C: 30mg | Calcium: 86mg | Iron: 8mg