My favourite tapas bar in London, Mar i Terra, inspired this recipe – so go there if you want the real thing.
My take on it is pretty brilliant even if I say so myself – provided you’ve got proper Delouis Fils fresh mayonnaise for the sauce.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available
This recipe is from Delia's How to Cheat at Cooking. Serves 4-6 as part of a tapas selection or 2 as a side dish
Toss the frozen crispy bites in the olive oil (to give them that authentic Spanish flavour), then place them on a baking tray.
Bake on a high shelf in the oven for 25-30 minutes, or until very crisp. Meanwhile, crush the garlic and 1⁄2 teaspoon salt flakes to a paste in a pestle and mortar, then mix it with the mayonnaise, wine vinegar and paprika.
When the potatoes are cooked, remove them to a cold serving plate and let them cool a little (they need to be warm rather than hot). Then spoon the sauce here and there over them and serve with other tapas or as a side dish to a main course.
Pre-heat the oven to gas mark 8, 230°C.