Pommes de terre espagnoles épicées

Ingrédients

• 850 g maris piper potatoes (cut into 2.5cm pieces)
• 1 tsp olive oil
• 1 pinch salt and black pepper
• 1 tbsp white wine vinegar
• 3 large medium free range egg yolks
• 1/4 tsp mustard
• 1 pinch salt and black pepper
• 150 ml olive oil
• 1 1/2 tsp paprika
• 3 tsp sriracha
• 10 g fresh parsley (chopped)

Préparation

1. 1

   --- To make the potatoes ---

2. 2

   Preheat the oven to 200C (180C fan, 400F). Tip the potatoes onto a large non-stick baking tray.

3. 3

   Drizzle with the olive oil and season well with salt and pepper. Mix well so that they are coated all over, then spread the potatoes out into a single layer.

4. 4

   Bake for 30-40 minutes until golden on the outside and soft and fluffy on the inside.

5. 5

   --- To make the sauce ---

6. 6

   While the potatoes are cooking, put the vinegar, egg yolks and mustard in a large, clean bowl and beat with an electric mixer until well combined.

7. 7

   While still beating at top speed, pour in a tablespoon of the olive oil and beat until it emulsifies – it will look thicker and creamier.

8. 8

   Keep adding the olive oil a little at a time, beating all the time. It will gradually become thicker and paler as you got. Resist adding lots at a time as this could split your mayonnaise and you'll have to start again. Once you have incorporated all of the oil, add the paprika and sriracha and beat through.

9. 9

   Season to taste.

10. 10

    If the sauce feels too thick at this stage, you may loosen it by beating in a tsp or so of cold water to give a thick sauce consistency.

11. 11

    --- To serve ---

12. 12

    Pile the potatoes onto small plates.

13. 13

    Drizzle the sauce generously over the potatoes. Garnish with the fresh parsley and serve.