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Patatas Explosivas

Patatas Explosivas

Patatas Explosivas are a flavor-packed dish featuring crunchy potatoes and a spicy sauce, perfect for snacks or appetizers.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Snacks & Appetizers
Cuisine: Spanish
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 lb baby potatoes choose firm, waxy potatoes for the best texture
  • 5 tablespoon olive oil enhances crunchiness and adds rich flavor
  • 1 teaspoon salt essential for bringing out all the flavors in the dish
For the Spicy Sauce
  • 2 cloves garlic minced, infuses the sauce with robust garlicky goodness
  • 1 teaspoon smoked paprika adds a deep, smoky flavor
  • 0.5 teaspoon hot paprika gives the sauce a spicy kick
  • 2 tablespoon tomato paste provides a rich base and a touch of sweetness
  • 1 tablespoon red wine vinegar adds brightness and enhances the flavor profile
For the Aioli
  • 0.5 cup mayonnaise acts as the creamy base for the aioli
  • 1 clove garlic grated, delivers a smoother flavor
  • 1 tablespoon lemon juice brightens the aioli and cuts through the creaminess

Equipment

  • Pot
  • Baking Sheet
  • saucepan
  • bowl
  • whisk

Method
 

Preparation
  1. Place baby potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and let them steam dry for a couple of minutes.
  2. Gently smash each potato with the bottom of a glass or a fork. Drizzle with 5 tablespoons of olive oil and sprinkle with 1 teaspoon of salt.
  3. Preheat your oven to 425°F (220°C) and spread the smashed potatoes on a baking sheet. Roast for 25-30 minutes, or until golden brown and crispy.
  4. In a saucepan over medium heat, sauté 2 cloves of minced garlic until fragrant, about 30 seconds. Stir in 1 teaspoon of smoked paprika, 0.5 teaspoon of hot paprika, and 2 tablespoons of tomato paste, and cook for an additional 1-2 minutes. Finish with 1 tablespoon of red wine vinegar.
  5. In a bowl, combine 0.5 cup of mayonnaise, 1 grated garlic clove, and 1 tablespoon of lemon juice. Whisk until smooth and creamy.
  6. Once the potatoes are crispy, drizzle them generously with the spicy sauce and dollop on the creamy aioli. Serve hot.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 25mgIron: 1mg

Notes

Garnish with fresh chopped parsley for a pop of color. Allow the potatoes to steam dry after boiling to ensure perfect roasting.

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