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!
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.
Pile the potatoes onto small plates.
Drizzle the sauce generously over the potatoes. Garnish with the fresh parsley and serve.