Crispy Olive-Oil-Fried Potatoes with Creamy Aioli


If you are looking for a simple yet satisfying dish that will impress your guests, look no further than these crispy olive-oil-fried potatoes with creamy aioli. These golden-brown potatoes are cooked in a generous amount of olive oil, resulting in a crunchy exterior and a fluffy interior. They are seasoned with salt, pepper, and paprika, and served with a homemade aioli that is rich, smooth, and garlicky. This dish is perfect as a tapa, a side dish, or a snack, and can be enjoyed hot or cold.

Crispy Olive-Oil-Fried Potatoes with Creamy Aioli

Preparation and Cooking Time

  • Preparation time: 15 minutes 
  • Cooking time: 30 minutes 
  • Total time: 45 minutes

Servings and Serving Size

This recipe yields 4 servings, and each serving is about 200 grams of potatoes and 50 grams of aioli.

Nutritional Information

Per serving, this recipe provides:

  • Calories: 484 kcal
  • Carbohydrates: 38 g
  • Protein: 5 g
  • Fat: 35 g
  • Saturated fat: 5 g
  • Cholesterol: 37 mg
  • Sodium: 413 mg
  • Potassium: 897 mg
  • Fiber: 3 g
  • Sugar: 2 g
  • Vitamin A: 164 IU
  • Vitamin C: 13 mg
  • Calcium: 25 mg
  • Iron: 2 mg


  • 800 grams of potatoes, peeled and cut into bite-sized pieces
  • 240 ml of olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon of paprika
  • 2 egg yolks
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons of lemon juice
  • 120 ml of vegetable oil
  • Fresh parsley, chopped, for garnish

Method of Preparation

  1. Rinse the potatoes and pat them dry with a paper towel. Place them in a large skillet and cover them with the olive oil. Bring the oil to a boil over high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender and golden, about 25 to 30 minutes. Drain the potatoes on a paper towel-lined plate and season with salt, pepper, and paprika.
  2. In a small bowl, whisk the egg yolks, garlic, lemon juice, and a pinch of salt until well combined. Gradually drizzle in the vegetable oil, whisking constantly, until a thick and smooth aioli forms. Adjust the seasoning with more salt, pepper, or lemon juice, if needed.
  3. Transfer the aioli to a small serving bowl and garnish with some parsley. Serve the potatoes hot or cold, with the aioli on the side or drizzled over them. Enjoy!

Tips for Culinary Success

  • For the best results, use starchy potatoes, such as Russet or Yukon Gold, as they will absorb the olive oil and become crispy on the outside and soft on the inside.
  • Do not overcrowd the skillet, as this will prevent the potatoes from browning evenly. Cook them in batches if necessary, and keep them warm in the oven until ready to serve.
  • To make the aioli more stable and less likely to separate, you can add a teaspoon of mustard or a tablespoon of water to the egg yolk mixture before adding the oil.
  • You can also flavor the aioli with other herbs, spices, or sauces, such as basil, rosemary, cumin, or sriracha, to suit your taste and preference.

Anticipated FAQs

Q: Can I use a different type of oil for frying the potatoes or making the aioli?

A: Yes, you can use any neutral-flavored oil, such as canola, sunflower, or grapeseed oil, for frying the potatoes or making the aioli. However, olive oil adds a distinctive flavor and aroma to the dish, and is also healthier than other oils.

Q: Can I make the aioli ahead of time and store it in the refrigerator?

A: Yes, you can make the aioli up to a day in advance and store it in an airtight container in the refrigerator. However, you may need to whisk it again before serving, as it may thicken or separate slightly.

Q: Can I use store-bought mayonnaise instead of making my own aioli?

A: Yes, you can use store-bought mayonnaise as a shortcut, but it will not have the same flavor and texture as homemade aioli. You can also enhance the mayonnaise by adding some garlic, lemon juice, and parsley to it.