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  • 3 or 4 medium potatoes
  • “Aioli” Sauce from Sauce&More

Crispy potatoes with “Aioli” is one of the most common tapas that you can find in any Spanish restaurant.


First we cut the potatoes into equally large pieces, the size can vary depending on your preference.

Many of you will wonder how the good tapas bars manage to cook the potatoes soft on the inside and crispy on the outside – we are going to tell you how to do that!

The secret is to poach the potatoes beforehand in Extra Virgin Olive Oil. That means, the potatoes are cooked in oil at medium temperature for about 8-10 minutes.

We remove the potatoes and drain them. Then, we add oil to the deep fryer and heat it to maximum temperature. Finally we fry the previously poached potatoes for a few minutes until golden brown.

We drain the oil well and serve them on a plate with the “Aioli” Sauce from Sauce&More (made according to the traditional recipe).