Spain on a Fork > All Recipes > Tapas > Crispy Breaded Potatoes with Spanish Aioli
All Recipes, Tapas / August 21, 2020

Crispy Breaded Potatoes with Spanish Aioli

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.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Crispy Breaded Potatoes with Spanish Aioli

Crispy Breaded Potatoes with Spanish Aioli

Course Appetizer, Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork



  • 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


  • 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


  1. 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

  2. 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

  3. 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

  4. 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

  5. Once the potatoes are cool enough to handle, season them with sea salt & black pepper

  6. 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

  7. 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

  8. 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!

Recipe Notes

Get the Saffron Threads I used to make the Spanish Aioli


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1 Comment

  1. Crispy Breaded Potatoes with Spanish Aioli - Yum Goggle

    […] GET THE RECIPE […]

    02 . Sep . 2020

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