Spicy Potatoes with Garlic Aioli

Spicy potatoes is a mouthwatering side dish that pairs crispy, seasoned potatoes with a creamy garlic aioli for dipping. Inspired by Spanish patatas bravas, this dish delivers a perfect balance of heat, crunch and richness. It’s similar to other roasted potato dishes but with bold spices. The homemade aioli adds a zesty contrast, making this recipe a winner at any gathering.

Spicy Potatoes and Aioli Ingredients

• Potatoes: Yukon Gold potatoes are ideal for roasting because of their buttery texture and ability to crisp up nicely.
• Olive oil: Olive oil crisps up the potatoes in the oven. It also adds a rich, fruity flavor that complements the spices.
• Garlic: Both minced fresh garlic and garlic powder infuse the potatoes with a robust, savory flavor.
• Paprika: Smoked paprika is the key spice that gives the potatoes a deep, smoky flavor. It adds a mild heat and a rich, earthy taste that pairs beautifully with the cumin and chili powder.
• Chili powder: Chili powder provides a bit of heat to the dish, giving the potatoes a mild spiciness without overwhelming the other flavors.
• Cumin: Cumin adds a warm, slightly nutty flavor to the spice mix and pairs well with the smoky paprika and chili powder.
• Salt and pepper: Salt and pepper are essential for seasoning the potatoes, enhancing the natural flavors of the spices and bringing out the earthiness of the potatoes.
• Crushed red pepper: Red pepper flakes add a touch of heat and a subtle, smoky flavor.
• Mayonnaise: Mayonnaise serves as the creamy base for the aioli. Its mild flavor allows the garlic, lemon and chives to shine.
• Lemon juice: Lemon juice adds a bright, tangy flavor to the aioli. It also helps cut through the spice of the potatoes.
• Chives: Minced fresh chives add a mild onion flavor and a touch of color to the aioli. They also make a lovely garnish for the finished dish, adding freshness and a pop of green.
• Vinegar: Red wine vinegar contributes a slight acidity and a tangy undertone to the aioli, helping to enhance the other flavors.

Directions

Step 1: Boil the potatoes

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Place the Yukon Gold potatoes in a Dutch oven and add enough water to cover them. Bring the water to a boil, reduce the heat and cook the potatoes for eight to 10 minutes or until tender. Drain the potatoes and pat them dry with paper towels to remove excess moisture.

Step 2: Season the potatoes

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Transfer the potatoes to a large mixing bowl. Drizzle them with olive oil and add the minced garlic, tossing to coat the potatoes evenly. In a separate small bowl, combine the smoked paprika, garlic powder, chili powder, cumin, salt, crushed red pepper flakes and black pepper. Sprinkle the spice mixture over the potatoes and gently toss again to ensure the potatoes are well-coated with seasoning.

Step 3: Roast the potatoes

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Divide the seasoned potatoes between two greased baking pans, spreading them out into a single layer. Bake the potatoes at 375° for about 25 minutes, stirring and rotating the pans halfway through cooking to ensure even browning. The potatoes are done when they are crispy and golden.

Step 4: Make the aioli

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In a medium bowl, combine the mayonnaise, lemon juice, minced garlic, minced fresh chives, red wine vinegar, salt and black pepper. Stir until the ingredients are well-blended and smooth.

Editor’s Tip: For a stronger garlic flavor, let the aioli sit in the refrigerator for at least 30 minutes to allow the flavors to meld.

Step 5: Serve

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Once the potatoes are crispy and golden, transfer them to a serving platter and sprinkle with additional minced chives for garnish. Serve the potatoes warm with the garlic aioli on the side for dipping.

Spicy Potatoes Recipe Variations

• Sweet and spicy potatoes: Swap out the Yukon Gold potatoes for sweet potatoes and use the same spice blend for a sweeter twist on this dish.
• Chipotle aioli: Add a teaspoon of adobo sauce from canned chipotle peppers to the aioli for a smoky, spicy kick.
• Herb-roasted potatoes: Add fresh herbs such as rosemary or thyme to the spice mixture for an herby twist on the classic.

How to Store Spicy Potatoes

Store any leftover potatoes and aioli separately in airtight containers in the refrigerator. The potatoes will stay fresh for up to three days, while the aioli can be stored for up to a week.

Can you freeze spicy potatoes?

It’s best not to freeze this dish, as the potatoes may lose their crispiness and the aioli’s texture may change after thawing.

How do you reheat the potatoes?

To reheat the potatoes, roast them on a baking sheet at 375°F for 10 to 15 minutes or until they are heated through and crispy again. The aioli should be served cold, so you won’t need to heat it.

Can you make spicy potatoes ahead of time?

You can prepare the aioli up to two days in advance and store it in the refrigerator until ready to use. You can also par-cook the potatoes and then roast just before serving.

Spicy Potatoes Recipe Tips

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Can I make this dish with other types of potatoes?

You can substitute red potatoes or russet potatoes for the Yukon Gold potatoes. Simply adjust the cooking time as needed depending on the size of the potato cubes.

What can I serve with spicy potatoes and aioli?

This dish pairs well with other Spanish recipes, such as tapas, garlic butter shrimp or steak. It works well as an appetizer or side dish with a fresh green salad.

Is there a healthier alternative to mayonnaise for the aioli?

You can use Greek yogurt instead of mayo for a lighter version of the aioli that still maintains a creamy texture.