Spicy Fried Potatoes is a classic spicy fried potatoes with allioli, or Spanish garlic mayonnaise, make a delicious, rich hot tapa. They can also be served as a side dish with grilled meat or fish.

Ingredients 

For the potatoes

7 Yukon gold or Russet potatoes, peeled and cut into

1-inch (2.5 cm) cubes

1 quart (1 liter) water

¼ teaspoon saffron threads

1 teaspoon salt

For the pimentón oil

¼ cup extra virgin olive oil

2 teaspoons Spanish sweet paprika

1 teaspoon cayenne

For the allioli

2 medium garlic cloves

1½ teaspoons salt, divided use

1 large egg

1½ cups extra virgin olive oil

½ teaspoon lemon juice

1 teaspoon saffron water from the potatoes

¼ teaspoon freshly ground black pepper

4 cups extra virgin olive oil, for frying, or enough to fill

the pan 3 inches (8 cm) deep

Method 

1. Place the potatoes and water in a medium saucepan and bring to a boil over high heat. Add the saffron and salt, reduce the heat to medium, cover partially, and boil gently until the potatoes are barely tender, about 10 minutes. 

2. Remove 1 teaspoon of the cooking water to add to the allioli, and drain the potatoes. Return to the pot, cover tightly, and allow the potatoes to steam for 5 minutes, until dry.

Spread the potatoes out on a baking sheet to cool before frying.

3. Make the pimentón oil. Heat the olive oil in a small frying pan over low heat and add the paprika and cayenne. Just when the paprika looks like it is about to sizzle, after 20 to 30 seconds, remove it from the heat and allow the oil to infuse while you make the allioli, or about 10 minutes.

4. Make the allioli. Mash the garlic and ½ teaspoon of salt together in a medium mortar and pestle or on a cutting board. Combine the garlic with the egg in a food processor fitted with the steel blade and turn on the machine. 

5. Slowly drizzle in the oil to make a thick mayonnaise, about 2 minutes. Add the lemon juice and 1 teaspoon of saffron water from the potatoes and blend well. Taste and adjust the seasoning with the salt and pepper.

6. Heat 3 inches (8 cm) of the olive oil in a large, wide, heavy skillet over high heat to 325°F (160°C). Add the potatoes and fry until golden, 10 to 15 minutes. Remove from the heat with a slotted spoon or a spider and drain on paper towels. 

7. Serve ¹⁄³ cup of the potatoes with a drizzling of 1½ teaspoons of the pimentón oil and 3 tablespoons of the allioli. Adapted from a recipe by Chefa González-Dopeso