📝 About This Recipe
Transport your brunch guests to a bustling terrace in Madrid with this elevated take on Spain's most iconic tapa. These crispy, golden-edged potatoes are double-fried for maximum crunch and smothered in a vibrant, piquant tomato sauce balanced by a silky, hand-whisked garlic alioli. It is the ultimate savory side dish that brings a bold, Mediterranean soul to any breakfast spread.
🥗 Ingredients
The Potatoes
- 2 pounds Yukon Gold or Russet Potatoes (peeled and cut into 1-inch irregular cubes)
- 2 cups Extra Virgin Olive Oil (for shallow frying)
- 1 teaspoon Flaky Sea Salt (to taste)
Salsa Brava (The Spicy Sauce)
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 piece Yellow Onion (finely minced)
- 2 cloves Garlic (minced)
- 1.5 tablespoons Smoked Spanish Paprika (Pimentón de la Vera) (use 'Dulce' for mild or 'Picante' for heat)
- 1/2 teaspoon Crushed Red Pepper Flakes (optional for extra heat)
- 1 tablespoon All-purpose Flour (to thicken the sauce)
- 1 cup Chicken or Vegetable Stock
- 1 tablespoon Tomato Paste
- 1 teaspoon Sherry Vinegar (for a bright finish)
Garlic Alioli
- 1/2 cup Mayonnaise (high quality or homemade)
- 1 clove Garlic (grated into a paste)
- 1 teaspoon Lemon Juice (freshly squeezed)
Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Chives (thinly sliced)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for about 5-7 minutes. You want them 'parboiled'—tender on the outside but still firm in the center.
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2
Drain the potatoes thoroughly and spread them out on a baking sheet. Pat them dry with paper towels; removing moisture is the secret to a shatteringly crisp crust.
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3
While the potatoes dry, start the Salsa Brava. Heat 3 tablespoons of olive oil in a small saucepan over medium heat. Add the minced onion and cook until translucent and soft, about 5 minutes.
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4
Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for just 30-60 seconds until fragrant, being careful not to burn the paprika as it can turn bitter.
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5
Whisk in the flour and tomato paste to form a thick paste (a roux). Slowly pour in the stock while whisking constantly to ensure no lumps form.
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6
Simmer the sauce for 10 minutes until thickened to a coating consistency. Stir in the sherry vinegar, then blend with an immersion blender if you prefer a perfectly smooth sauce. Set aside and keep warm.
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7
In a small bowl, whisk together the mayonnaise, grated garlic, and lemon juice to create the alioli. Cover and refrigerate until ready to serve.
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8
In a large deep skillet or heavy-bottomed pot, heat the 2 cups of olive oil to 350°F (175°C). Carefully add the potatoes in batches to avoid overcrowding.
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9
Fry the potatoes for 5-8 minutes, turning occasionally, until they are deeply golden brown and crispy on all sides.
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10
Use a slotted spoon to transfer the fried potatoes to a wire rack or a plate lined with paper towels. Immediately sprinkle with flaky sea salt while the oil is still wet.
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11
To assemble, pile the hot potatoes onto a large sharing platter. Drizzle generously with the warm Salsa Brava, then artfully dollop or drizzle the garlic alioli over the top.
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12
Garnish with fresh parsley and chives, and serve immediately while the contrast between the hot potatoes and cool alioli is at its peak.
💡 Chef's Tips
For the crispest potatoes, let the parboiled cubes air-dry for at least 15 minutes before frying. Always use high-quality Smoked Spanish Paprika (Pimentón); it provides the essential smoky depth that regular paprika lacks. If you are short on time, you can roast the potatoes at 425°F with plenty of olive oil instead of frying, though you'll lose some of that authentic 'tapa' texture. Make the Salsa Brava a day in advance to let the flavors develop—just reheat gently before serving. Don't skip the vinegar; the acidity is crucial to cutting through the richness of the fried potatoes and the creamy alioli.
🍽️ Serving Suggestions
Serve alongside soft-scrambled eggs or a classic Spanish Tortilla for a complete brunch feast. Pairs beautifully with a crisp glass of Cava or a refreshing Mimosa. Add a side of blistered Shishito peppers or Padrón peppers to keep the Spanish theme alive. For a protein boost, top the dish with a fried egg—the runny yolk acts as an extra sauce for the potatoes. Offer extra Salsa Brava on the side for those who like a serious kick of heat.