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.
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.
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).
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 ostudzeniu możesz przechować w lodówce i podgrzać w piekarniku, ale nie będą już tak chrupiące. Sos aioli zużyj w ciągu 1 dnia i trzymaj w lodówce.
