I don’t know if the Galician food at my local tapas restaurant is anything to go by, but they serve these fried cubes of potato lightly dusted with paprika and topped with a creamy aioli. Most recipes I have looked at have the addition of a tomato sauce as well as the garlic mayonnaise.
Whatever the authentic recipe is, I prefer the version without tomatoes. It’s clean tasting. I also like to finish the potatoes in the oven – it gives them a nice crunch.
Pre-heat the oven to 200oC
300 gr waxy potatoes, cubed
8 tbs olive oil
parika for dusting
2 tbs aioli (see recipe within the sauce category)
Heat 4 tbs of olive oil in a frying pan. Fry the cubes on a moderate heat to seal – this should take about five minutes.
Pour the remaining oil onto a baking sheet and place in the oven for five minutes. Take it out and spread your potatoes onto it. Bake for about 35 minutes, or until golden. Let them cool slightly.
Simply pile onto a serving dish, add a little sea salt, dust with paprika and top with a good dollop of aioli.