Spanish Potatoes Mozarabic – Patatas Mozárabes: A Classic Andalusian Tapa
Mozarabic potatoes are a classic Andaluz tapa (known as Patatas mozárabes in Spain).
There are many variations of Mozarabic potatoes, and each has their own seasoning mix. In this recipe and cooking video, we’ll make our version of Mozarabic potatoes made with boiled potatoes and a creamy sauce made with mayonnaise, spices, and honey for just a little sweetness.
Mozarabic potatoes are ideal for sharing or served as a side dish ot tapas, and can be whipped up in just a few minutes at home. This recipe makes a tapas serving for 2-3 people.
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Serving:
Tapas for 2-3
Ready in:
Under 20 minutes
Skill level:
Easy
Serve with:
Spanish fino or wine
How to Make Mozarabic potatoes – Patatas mozárabes
Good news, this classic Spanish Potatoes recipe is very easy to make and comes together in under 20 minutes! Here’s what you’ll need:
Ingredients
- 2 large potatoes (red or white), peeled and cubed
- 1-2 garlic cloves, minced
- 1-2 cloves
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano (organic)
- 1 tsp Spanish La Vera Smoked Paprika
- ¼ tsp White pepper
- 1 tsp Dijon Mustard (or wholegrain)
- 1 Tbsp honey
- Extra Virgin Olive Oil
- 2-3 Tbsp mayonnaise (or make your own, see cooking notes below)
- Salt to taste
- Fresh parsley (for garnish)
Equipment
- Premium Ceramic Garlic Grater
- Large pot with lid
- Mortar and Pestle
- Sieve or mesh strainer
- Wooden cutting board
- Chef knife
- Peeler
- Serving platter
Instructions
Step 1 – Prepare potatoes
- Season 1 liter of water with a pinch of salt and bring to a boil.
- Peel potatoes and cut into 1-inch pieces.
- Boil potatoes until fork tender, around 10-12 minutes. (move onto step 2 while you wait for them to cook).
- Once cooked, drain off excess liquid and set aside.
Step 2 – Prepare Mozarabic Sauce
Dry ingredients
- To a Mortar, add the minced garlic, cloves, ground cumin, dried oregano, paprika, and season with some salt and pepper.
- Grind the mixture with the pestle until you get a coarse powder, this will take around 1 minute.
Wet ingredients
- To a mixing bowl or straight into the mortar, add the honey, dijon (or wholegrain) mustard, mayonnaise and half of the olive oil and whisk until combined.
- Slowly add the remaining olive oil or until you get a smooth creamy texture.
- The sauce should be a pale pinkish color.
- Check seasoning and add salt & black pepper to taste (optional)
Step 3 – Dress potatoes and serve
- Add a serving of warm potatoes to a plate or shallow Clay pot (Cazuela).
- Drizzle the homemade Maozarabic sauce over the potatoes.
- Garnish with some fresh chopped parsley and serve while hot.
Cooking Tips:
For the complete Andaluz Tapas experience, serve alongside a glass of Andaluz Fino (sherry). See our notes below for sherry pairing options.
Homemade mayonnaise: You can make your own mayonnaise by adding 1-2 eggs, some lemon juice, and extra olive oil. Use an immersion blender to mix the homemade mayo. It takes around 1 minute.
Potato Cooking times:
Different varieties of potato cook at different speeds when boiled. To boil potatoes until fork-tender, here’s the general guideline:
Boiling Times:
- Cubed potatoes (2–3 cm pieces): 10–12 minutes
- Small whole potatoes: 15–20 minutes
- Medium/Large whole potatoes: 20–25 minutes
How to Know They’re Done:
They’re ready when a fork or knife slides in easily with no resistance—but they shouldn’t be falling apart.
Tips for Best Results:
- Start in cold, salted water and bring to a boil. This helps them cook evenly.
- Keep the boil gentle (medium heat) to prevent breaking apart.
- Drain immediately once tender to avoid waterlogging.
Best Potatoes to Use
For Patatas Mozárabes, Andalusian cooks typically use waxy or all-purpose potatoes that hold their shape after boiling. This keeps the chunks tender but intact when dressed with the sauce.
Most traditional potato types
While regional varieties vary, the common choices in Spain include:
- Patata Monalisa – Very popular all-purpose potato in Spanish kitchens. Holds shape well, cooks evenly, and has a creamy bite.
- Patata Franciscana – Another reliable all-purpose variety found throughout Andalusia.
- Patata Kennebec – Often used for tapas and patatas bravas; holds shape beautifully.
- Patata Redonda Nueva (new potatoes) – Waxy, slightly sweet, and excellent for boiling.
Best potato characteristics for this recipe
Choose potatoes that are:
- Waxy or semi-waxy
- Low in starch, so they don’t crumble when boiled
- Firm but tender after cooking
If you’re outside Spain
Good equivalents include:
- Yukon Gold
- Red potatoes
- Charlotte or Jersey Royals (UK/Europe)
- Fingerlings (small, waxy, great texture)
Serving Suggestions (Andalusian Style)
Patatas Mozárabes are a versatile tapa, and in Andalusia they’re often enjoyed with other small plates, cold drinks, and sunny terrace vibes. Here are some classic serving ideas inspired by the region:
- As part of a tapas spread:
Pair with other Andalusian favorites such as tortilla de patatas, ensaladilla rusa, boquerones en vinagre, or simple marinated olives. - With grilled or roasted meats:
The creamy, lightly spiced Mozarabic sauce works wonderfully alongside grilled chicken skewers, pinchitos morunos, slow-roasted pork, or lamb chops. - With seafood tapas:
Serve next to garlic prawns (gambas al ajillo), crispy fried fish (pescaíto frito, common in Cádiz and Málaga), or grilled sardines. - As a side dish with hearty stews:
Their sweetness and spice complement slow-cooked dishes like rabo de toro, carne en salsa, or a simple chickpea-and-spinach stew (espinacas con garbanzos). -
Terrace-style casual bite:
Enjoy warm Mozarabic potatoes with crusty bread and a simple tomato salad dressed with olive oil and sherry vinegar—very typical of Andalusian home cooking.
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What is a Tapa?
A tapa is a small, flavorful dish served in Spain, traditionally enjoyed with a drink. Tapas can be anything from a simple handful of olives to a beautifully prepared mini-plate of seafood, meats, or vegetables.
- Small portion, big flavor: A tapa is meant to be a bite-sized or shareable dish—just enough to enjoy with a drink without being a full meal.
- Served with drinks: Historically, tapas were given free with wine or beer to “cover” the glass (tapa literally means “lid” or “cover”).
- Meant for social eating: Tapas culture is all about grazing, sharing, and moving from bar to bar (tapeo), trying a variety of dishes.
Types of Tapas
Tapas can be:
- Cold: A selection of olives, Spanish cheese, cured meats such as Jamón Ibérico, potato salad (ensaladilla rusa).
- Hot: fried fish, meatballs (albondigas), garlic prawns (gambas al Ajillo), tortilla, patatas bravas, stews in mini portions.
Our Favorite Spanish Tapas Recipes:
🔸Gambas al Pil Pil (Garlic Prawns with Chili) Classic Spanish Tapas Recipe
🔸Padron Peppers Recipe (Pimientos de Padrón) Easy 5-Minute Tapas Recipe
🔸Albondigas | EASY Spanish Meatballs TAPAS Recipe
🔸Spicy Patatas Bravas | Super easy VEGAN Spanish tapas recipe
🔸Garlic Shrimp with Manchego (Easy Spanish tapas)
🔸Spanish Style Clams in Tomato and Wine (Almejas Botin)
Why Tapas Matter in Spanish Culture
Tapas are not just food—they’re a way of socializing. In many regions (like Andalusia), going out “for tapas” is a key part of daily life, where friends and family share conversation as much as they share the dishes.
Tapas in Andalusia
In the region of Andalusia, tapas are woven into everyday life. More than simple appetizers, they’re small, flavour-packed dishes meant for sharing while enjoying a drink in a lively bar, on a sunny terrace, or in the narrow streets of old towns. Andalusian tapas emphasise bold flavours, local ingredients, and relaxed, social dining.
Check out our complete Andalusia Foodie Guide for more recipes, travel tips, and dishes to not to miss when in this beautiful region of Spain.
Free Tapas Tradition in Some Provinces
OK, it’s also worth mentioning that In parts of Andalusia—especially Granada and many towns in Almería—tapas are still served free with a drink. Yep, that’s right. Buy a drink and get a tasty tapas to enjoy. It’s one of the last regions in Spain where this tradition survives strongly.
Relaxed, Casual, Always Social
Tapas in Andalusia aren’t rushed. They’re meant to be enjoyed slowly—with conversation, good company, warm weather, and ideally a glass of fino, manzanilla, or local wine from Jerez or Montilla-Moriles.
Andalusian Sherry Pairing Suggestions (Vinos de Jerez)
Since Patatas Mozárabes come from Andalusian culinary traditions, pairing them with a sherry from the Marco de Jerez region is both authentic and delicious. The creamy sauce, spices, and hint of sweetness pair particularly well with these:
1. Fino (Jerez de la Frontera / El Puerto de Santa María)
A dry, crisp fino is perfect if you want something refreshing.
- Works well with: the creamy mayo base and cumin–paprika spices
- Why it pairs: cuts through the richness while highlighting the garlic and warm spices.
2. Manzanilla (Sanlúcar de Barrameda)
A classic coastal pairing.
- Works well with: seafood tapas served alongside your potatoes
- Why it pairs: its salty, maritime notes brighten the dish and make the honey and mustard pop.
3. Amontillado
A beautiful intermediate sherry with nutty, caramel depth.
- Works well with: the sweet–spicy profile of the Mozarabic sauce
- Why it pairs: complements the honey, garlic, and paprika without overpowering the potatoes.
4. Medium or Pale Cream Sherry
If you want to echo the sauce’s slight sweetness, this is the way to go.
- Works well with: dishes that include honey or mild spices
Why it pairs: the gentle sweetness mirrors the Mozarabic flavor without being cloying.
Nutrition Facts (per serving)
|
Nutrient |
Amount per Serving |
% Daily Value (DV%) |
|
Calories |
~285 kcal |
— |
|
Total Fat |
20 g |
26% |
|
Saturated Fat |
3 g |
15% |
|
Trans Fat |
0 g |
— |
|
Cholesterol |
5–10 mg (from mayo) |
3% |
|
Sodium |
370 mg |
16% |
|
Total Carbohydrates |
25 g |
9% |
|
Dietary Fiber |
3 g |
11% |
|
Total Sugars |
4 g |
— |
|
Added Sugars |
3 g (from honey) |
6% |
|
Protein |
3 g |
6% |
|
Vitamin C |
14 mg |
15% |
|
Vitamin A |
~150 IU |
3% |
|
Calcium |
25 mg |
2% |
|
Iron |
1.3 mg |
7% |
|
Potassium |
620 mg |
13% |
Assumptions Used:
- 2 potatoes (300–350 g total)
- 2–3 Tbsp mayonnaise
- 1 Tbsp olive oil
- 1 Tbsp honey
- Seasonings + garlic + mustard
- Recipe divided into 2 servings
Spanish Potatoes Mozarabic - Patatas Mozárabes: A Classic Andalusian Tapa
Equipment
- Premium Ceramic Garlic Grater
- Large pot with lid
- Mortar and pestle
- Sieve or mesh strainer
- Wooden cutting board
- Chef knife
- Peeler
- Serving platter
Ingredients
- 2 large potatoes red or white, peeled and cubed
- 1-2 garlic cloves minced
- 1-2 cloves
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano organic
- 1 tsp Spanish La Vera Smoked Paprika
- ¼ tsp White pepper
- 1 tsp Dijon Mustard or wholegrain
- 1 Tbsp honey
- Extra Virgin Olive Oil
- 2-3 Tbsp mayonnaise or make your own, see cooking notes below
- Salt to taste
- Fresh parsley for garnish
Instructions
Step 1 - Prepare potatoes
- Season 1 liter of water with a pinch of salt and bring to a boil.
- Peel potatoes and cut into 1-inch pieces.2 large potatoes
- Boil potatoes until fork tender, around 10-12 minutes. (move onto step 2 while you wait for them to cook).
- Once cooked, drain off excess liquid and set aside.
Step 2 - Prepare Mozarabic Sauce
- Dry ingredients
- To a Mortar, add the minced garlic, cloves, ground cumin, dried oregano, paprika, and season with some salt and pepper.1-2 garlic cloves, 1-2 cloves, 1 tsp Ground Cumin, 1 tsp Dried Oregano, 1 tsp Spanish La Vera Smoked Paprika, ¼ tsp White pepper, Salt to taste
- Grind the mixture with the pestle until you get a coarse powder, this will take around 1 minute.
- Wet ingredients
- To a mixing bowl or straight into the mortar, add the honey, dijon (or wholegrain) mustard, mayonnaise and half of the olive oil and whisk until combined.1 tsp Dijon Mustard, 1 Tbsp honey, Extra Virgin Olive Oil, 2-3 Tbsp mayonnaise
- Slowly add the remaining olive oil or until you get a smooth creamy texture.
- The sauce should be a pale pinkish color.
- Check seasoning and add salt & black pepper to taste (optional)
Step 3 - Dress potatoes and serve
- Add a serving of warm potatoes to a plate or shallow Clay pot (Cazuela).
- Drizzle the homemade Maozarabic sauce over the potatoes.
- Garnish with some fresh chopped parsley and serve while hot.Fresh parsley
Video
Notes
Our Favorite Spanish Tapas Recipes:
🔸Gambas al Pil Pil (Garlic Prawns with Chili) Classic Spanish Tapas Recipe 🔸Padron Peppers Recipe (Pimientos de Padrón) Easy 5-Minute Tapas Recipe 🔸Albondigas | EASY Spanish Meatballs TAPAS Recipe 🔸Spicy Patatas Bravas | Super easy VEGAN Spanish tapas recipe 🔸Garlic Shrimp with Manchego (Easy Spanish tapas) 🔸Spanish Style Clams in Tomato and Wine (Almejas Botin)FAQs
1. Can I make Patatas Mozárabes ahead of time?
Yes. You can boil the potatoes and prepare the sauce in advance. Store them separately, then dress the potatoes just before serving to keep the texture fresh.
2. What potatoes work best for this recipe?
Waxy or all-purpose varieties such as Monalisa, Kennebec, red potatoes, or Yukon Gold hold their shape well after boiling and give the best texture.
3. Can I make this recipe without mayonnaise?
Yes. You can substitute Greek yogurt, a light aioli, or vegan mayo. Just note that the flavor and creaminess may vary.
4. How spicy is the Mozarabic sauce?
Typically mild. The paprika, cumin, and cloves add warmth and aroma without heat. You can add hot paprika or a pinch of cayenne if you prefer it spicy.
5. Can Patatas Mozárabes be served cold?
They are traditionally served warm, but they can be served cold as a salad-style tapa—just chill the dressed potatoes and stir gently before serving.
6. What dishes pair well with this tapa?
Other Andalusian tapas like garlic prawns, pescaíto frito, tortilla, or simple marinated olives pair wonderfully. It also matches beautifully with a glass of fino or manzanilla sherry.
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