Spanish · Dinner
Spicy Fried Potatoes
Twice-fried Spanish potato cubes with crisp golden edges and soft centers, tossed in smoked paprika and cayenne, finished with flaky salt and served alongside a spicy tomato sauce and garlicky lemon aioli. A classic tapas plate.
$3
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
447Calories
4.8gProtein
35.2gFat
28.6gCarbs
4.8gSugar
4.2gFiber
612mgSodium
4.3mgChol
5.1gSat Fat
980mgPotassium
38mgCalcium
2mgIron
0mcgVitamin B12
32mgVitamin C
vegetarian
low-cholesterol
low-calorie
spice-route
all-time-classics
vegan
Instructions
1
Prep
Peel and cut the russet potato into 3/4-inch cubes, place in a saucepan of water.
2
Boil
Bring to a boil over high heat and cook 5 minutes until just tender at the edges but still firm at the center.
3
Drain
Tip the potatoes into a colander, shake to rough up the edges, and steam-dry uncovered 10 minutes.
4
Simmer
Over medium-low heat, simmer the canned tomatoes with minced garlic, half the smoked paprika, and a pinch of cayenne for 8 minutes until thickened.
5
Whisk
In a small bowl, whisk the mayonnaise with lemon juice and water until smooth and pourable.
6
Fry
Heat the olive oil in a skillet over medium-high heat until shimmering, then fry the potato cubes in a single layer 8 to 10 minutes, turning occasionally, until deeply golden and crisp.
7
Plate
Drain the fried potatoes on paper towels, toss with salt and remaining smoked paprika and cayenne, then arrange on a plate with warm tomato sauce on half and aioli drizzled on the other half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g russet potato
- 160ml160ml olive oil, for frying
- 2 tsp2 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 4 cloves4 cloves garlic
- 200g200g canned tomatoes
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp water
