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A classic Spanish tapas dish featuring incredibly crispy, double-cooked potato cubes. These potatoes are first parboiled in a flavored liquid, air-dried for maximum crunch, and then fried to golden perfection before being tossed in a smoky spice blend and topped with a creamy, spicy garlic aioli.
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Parboil cubed potatoes in water flavored with paprika, cumin, and bay leaves for 5 minutes. → Drain and let potatoes air dry on a wire rack until completely cooled. → Whisk together garlic, spices, mayo, vinegar, and tomato paste to make the spicy aioli. → Deep fry the cooled potatoes until golden and crispy, then toss with seasoning salt. → Serve hot topped with the aioli and chopped parsley.
Parboil cubed potatoes in water flavored with paprika, cumin, and bay leaves for 5 minutes. → Drain and let potatoes air dry on a wire rack until completely cooled. → Whisk together garlic, spices, mayo, vinegar, and tomato paste to make the spicy aioli. → Deep fry the cooled potatoes until golden and crispy, then toss with seasoning salt. → Serve hot topped with the aioli and chopped parsley.
A classic Spanish tapas dish featuring incredibly crispy, double-cooked potato cubes. These potatoes are first parboiled in a flavored liquid, air-dried for maximum crunch, and then fried to golden perfection before being tossed in a smoky spice blend and topped with a creamy, spicy garlic aioli.
Prepare a pot of water and flavor it with salt, smoked paprika, ground cumin, and two bay leaves. Bring to a simmer and let the flavors infuse for 10 minutes.
Peel the Idaho Russet potatoes and cut them into approximately 1-inch cubes. Keep them in cold water until the flavored water is ready.
Drain the potatoes and add them to the simmering flavored water. Cook for 4 to 5 minutes until they are almost tender (about 90% cooked).
Remove the potatoes using a strainer and transfer them to a wire rack. Spread them out and let them air dry until they are completely cooled to room temperature.
To make the aioli, use a mortar and pestle to crush sliced garlic with a pinch of salt, smoked paprika, and chipotle until it forms a paste.
Allowing the potatoes to air dry and cool completely after boiling is critical for achieving a very crispy crust.
Use starchy potatoes like Russets rather than waxy red potatoes for the best texture.
Don't overcook the potatoes during the boiling stage; they should be just shy of tender so they don't fall apart during frying.
The aioli can be made ahead of time to allow flavors to meld.
Adjust the level of spice in both the salt and the aioli according to your preference using cayenne or extra chipotle.
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