Guardar Crispy potato pops tossed with a zesty pickle aioli make an irresistible snack or appetizer. Bursting with savory flavors and a tangy kick from the aioli, this Spanish-inspired treat is sure to delight your taste buds!
I created these patatas pops for a game night with friends and they disappeared within minutes. The combination of golden roasted potatoes and creamy pickle aioli kept everyone coming back for more!
Ingredients
- Potatoes: 500 g (about 1 lb) Yukon Gold or Russet potatoes, peeled and cut into 2 cm cubes
- Olive oil: 1 tablespoon
- Smoked paprika: ½ teaspoon
- Salt: ¼ teaspoon
- Black pepper: ¼ teaspoon
- Mayonnaise: ½ cup
- Dill pickles: 2 tablespoons, finely chopped
- Pickle brine: 1 tablespoon
- Garlic: 1 small clove, minced
- Dijon mustard: 1 teaspoon
- Lemon juice: ½ teaspoon
- Fresh dill (optional): ½ teaspoon, chopped
- Salt and pepper: to taste
- Chives or parsley (garnish): 1 tablespoon, finely chopped
Instructions
- Preheat Oven:
- Set oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Season Potatoes:
- Toss potato cubes with olive oil, smoked paprika, salt, and black pepper until well coated.
- Roast Potatoes:
- Arrange potatoes in a single layer on the baking sheet and roast for 25 to 30 minutes, turning once halfway, until golden and crispy.
- Mix Pickle Aioli:
- While potatoes roast, combine mayonnaise, chopped pickles, pickle brine, garlic, Dijon mustard, lemon juice, and fresh dill (if using) in a bowl. Stir until smooth, then season with salt and pepper to taste.
- Cool and Assemble:
- Let roasted potatoes cool for 2 to 3 minutes. Thread 2 to 3 potato cubes onto small skewers or toothpicks to form pops.
- Serve:
- Arrange pops on a platter and drizzle or serve with pickle aioli. Sprinkle with chives or parsley for garnish.
Guardar My kids love threading the potato pieces onto sticks—it turns snack time into a playful family tradition. Even picky eaters can't resist dunking these pops!
Variations
Try swapping the fresh dill for tarragon or chives in the aioli for a new twist. Smoked paprika adds depth but regular paprika also works for a milder flavor.
Serving Suggestions
Serve patatas pops warm as finger food at parties, alongside grilled veggies, or as a unique starter for a Spanish-themed dinner.
Storage & Reheating
Keep leftover potato pops in a sealed container in the fridge for up to 2 days. Reheat in the oven at 180°C (350°F) until crisp before serving.
Guardar Add a sprinkle of flaky salt and serve right away for maximum crunch. Enjoy dipping and sharing these patatas pops at your next gathering!
Preguntas frecuentes sobre recetas
- → What potatoes work best for patatas pops?
Yukon Gold or Russet potatoes are ideal for their creamy texture and ability to crisp well when roasted.
- → How do you achieve maximum crispiness?
Roasting at high heat on a parchment-lined sheet and turning once ensures an even golden, crispy exterior.
- → Can I prepare the pickle aioli ahead?
Yes, pickle aioli can be mixed and chilled up to a day in advance. Flavors intensify with time.
- → Are there substitutions for dill pickles?
Finely chopped bread-and-butter pickles or cornichons can provide similar tang and texture for the aioli.
- → What garnish pairs well with potato pops?
Fresh chives or parsley add color and a mild herbal note. Try scallions for extra bite.
- → Can this dish be made vegan?
Swap regular mayonnaise for vegan mayo and ensure the aioli ingredients are plant-based to suit vegans.