Spanish Roasted Potatoes with Aioli Sauce Recipe
Roasted potatoes with aioli sauce are a Spanish snack that’s easy to recreate at home – crispy potato pieces dipped in a thick, garlicky sauce. They’re somewhere between fries and classic oven-roasted potatoes, but served tapas-style. Perfect for a movie night or a get-together with friends around a table full of small dishes.
W hiszpańskich barach podobne ziemniaki pojawiają się jako patatas bravas lub patatas alioli, często podawane do piwa lub wina. Wersja pieczona zamiast smażonej w głębokim tłuszczu to popularne domowe uproszczenie.
This recipe brings the atmosphere of a Spanish tapas bar into your home with minimal effort. The contrast between the crispy, well-seasoned potatoes and the rich, garlicky aioli makes it more exciting than classic fries, yet it’s made from simple, everyday ingredients.
Dlaczego ta wersja działa
- Wysoka temperatura pieczenia i jedna warstwa ziemniaków dają grubą, chrupiącą skórkę bez smażenia w głębokim tłuszczu.
- Aioli na jednym żółtku i małej ilości oleju łatwo się emulguje i nie wymaga blendera.
- Papryka i oliwa tworzą na ziemniakach cienką, aromatyczną powłokę, która pomaga im się równomiernie przypiekać.
Chef's tips
Use starchy or all-purpose potatoes so they become fluffy inside and crisp outside. Make sure all potato pieces are similar in size so they bake evenly, and don’t overcrowd the tray – good air circulation is key to crispiness. When making aioli, add the oil very slowly at the beginning so the emulsion doesn’t split.
How to serve
Serve the potatoes in a shallow bowl with the aioli in a small ramekin in the center for dipping. Add toothpicks or small forks so guests can easily grab pieces. Pair with other tapas like marinated olives, grilled peppers, or slices of chorizo (for non-vegetarians).
Na co uważać
- Jeśli ziemniaki będą leżeć ciasno lub jeden na drugim, zaczną się dusić i zmiękną zamiast się zrumienić.
- Zbyt szybkie dolewanie oleju do aioli może zwarzyć sos – jeśli zaczyna się rozwarstwiać, przerwij i dodaj łyżeczkę nowego żółtka.
Zamienniki
- Zamiast oleju roślinnego do aioli możesz użyć łagodnej oliwy z oliwek typu light, nie extra vergine.
- Paprykę słodką możesz podmienić częściowo na wędzoną, żeby nadać ziemniakom lekko dymny, „hiszpański” aromat.
Ingredients
- potatoes preferably for roasting - 800 g
- olive oil for the potatoes - 4 tablespoons
- sweet paprika - 1 teaspoon
- salt for the potatoes and the sauce
- black pepper for the potatoes
- garlic for the aioli sauce - 3 cloves
- egg yolk fresh, at room temperature - 1 piece
- vegetable oil e.g. sunflower, for the sauce - 80 ml
- lemon juice freshly squeezed - 1 tablespoon
- water optional, to thin the sauce - 1 tablespoon
Preparation
- Preheat the oven to 210°C (top and bottom heat). Line a baking tray with baking paper.
- Peel the potatoes (if they have thin skins, you can leave them on), wash and cut into fairly large, bite-sized pieces.
- In a bowl, toss the potatoes with the olive oil, paprika, salt and pepper so that each piece is lightly coated with the seasoning.
- Spread the potatoes on the tray in a single layer so they’re not too tightly packed. Bake for 30–35 minutes, until golden and crispy on the outside and soft inside. Halfway through baking, toss them with a spatula.
- Meanwhile, prepare the aioli: peel the garlic and chop it very finely or crush it into a paste with a pinch of salt.
- Put the egg yolk in a bowl, add the garlic and lemon juice. Whisk by hand or with a mixer on low speed, slowly adding the oil a few drops at a time. Keep mixing until you get a thick, pale sauce resembling mayonnaise.
- If the sauce is too thick, add a tablespoon of water and mix. Season to taste with salt and, if needed, an extra drop of lemon juice.
- Transfer the roasted potatoes to a bowl or plate and serve immediately with a small bowl of aioli for dipping.
Storage
Ziemniaki po schłodzeniu przechowuj w lodówce i odgrzej krótko w mocno nagrzanym piekarniku – będą bardziej miękkie i mniej chrupiące. Aioli trzymaj szczelnie przykryte w lodówce i zużyj w ciągu 24 godzin, bo z czasem smak czosnku się zaostrza.
I like to roast the potatoes a few minutes longer than usual so the edges are extra crunchy. If you’re serving this for guests, you can pre-cut and season the potatoes in advance and keep them in the fridge, then simply bake them right before serving so they hit the table hot and crisp.
