These Crispy Breaded Potatoes with Spanish Aioli are seriously one of my favorite potato dishes ever. We´re talking potatoes with a crispy texture on the outside, the inside melt´s in your mouth and then you dip them into the Spanish aioli. Heaven in a plate.
This recipe is made with basic ingredients, it´s easy to put together and you can serve it as a tapas appetizer or even as a side dish. Either way you go, everyone will be talking about these amazing potatoes.
To make the aioli, I took the mayonnaise short-cut. Just to make things easier. I also added some saffron to the aioli, to give it a lift of flavors. Listen, I know saffron can be expensive, but a little goes a long way and it takes any dish to the next-level.
TIPS & TRICKS to Make this Recipe: The secret here is to not over-boil the potatoes, you want them al dente. Otherwise they will fall apart and you won´t be able to bread the potatoes. Usually between 15 to 16 minutes does the trick. Remember to fry you potatoes in a MEDIUM heat. That way the breadcrumbs don´t burn. I used paprika and garlic to flavor the breadcrumbs, but you can use any spices you like.
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Watch the Video Below on How to Make Crispy Breaded Potatoes with Spanish Aioli
Crispy Breaded Potatoes with Spanish Aioli
FOR THE POTATOES
- 2 yukon gold potatoes
- 1/4 cup all-purpose flour 30 grams
- 2 eggs
- 1 cup breadcrumbs 125 grams
- 1 tsp garlic powder 3.28 grams
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/4 tsp sea salt 1.75 grams
FOR THE SPANISH AIOLI
- 2 cloves garlic
- 1/4 tsp saffron threads .17 grams
- 1/2 cup mayonnaise 125 grams
- 1/2 tsp lemon juice 2.5 ml
- 1 tbsp extra virgin olive oil 15 ml
- pinch sea salt
- dash freshly cracked black pepper
- 1/2 cup sunflower oil 120 ml
- sea salt
- freshly cracked black pepper
- freshly chopped parsley
Peel, wash and pat dry 2 large yukon gold potatoes, then cut each one into rounds that are about a 1/4 inch (.635 cm) thick, add the cut potatoes into a stock pot, fill with cold water to about 1/2 inch (1.27 cm) above the potatoes, heat with a high heat
Meanwhile, make the Spanish aioli, add 2 cloves finely minced garlic into a mortar, along with a 1/4 tsp saffron threads, using a pestle pound down on the ingredients until you form a paste, then add in a generous 1/2 cup mayonnaise, 1/2 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined
Also reserve a 1/4 cup of all-purpose flour into one bowl, crack 2 eggs and beat them well in a second bowl, and add 1 cup breadcrumbs into a third bowl, season the breadcrumbs with 1 tsp garlic powder, 1/2 tsp sweet smoked paprika and a generous 1/4 tsp sea salt, mix until well combined
About 15 to 16 minutes after turning on the heat on the potatoes, they should be perfectly cooked, pierce one with a toothpick, if it easily goes in but with some resistance, they are good to go, do not over-cook them or they will fall apart, you want them al dente, transfer them into a plate with a slotted spoon
Once the potatoes are cool enough to handle, season them with sea salt & black pepper
To coat the potatoes, first dust them off in the all-purpose flour, then into the egg wash and finally into the breadcrumbs, making sure they are evenly coated
Heat a large fry pan with a medium heat and add in 1/2 cup sunflower oil, after 4 to 5 minutes and the oil is hot, start adding the coated potatoes into the pan, cook in batches to not over-crowd the pan, you want them in a single layer, after 2 minutes flip to cook the other side, after a total cooking time of 4 minutes, remove form the pan and transfer to a plate with paper towels, continue to cook in batches until done
Transfer the aioli into a small bowl and add to a dish, decorate the crispy breaded potatoes around the aioli and sprinkle with freshly chopped parsley, enjoy!
Get the Saffron Threads I used to make the Spanish Aioli
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