These potato bombs have been quite a discovery. They're not fried, despite their looks, but they're so delicious and crunchy that you won't believe it.

The secret is to make them in two fictions: first we cook them so that they are tender, and then we roast them in the oven or air foyer so that they brown and are crispy. Then that spicy touch that gives them a very special touch makes them like a bomb in the mouth.

To accompany them, a simple homemade mayonnaise will do the rest. Perfect to eat alone or as a side dish.


  • 1 kg of potatoes
  • 150 ml olive oil
  • 1 head of garlic
  • 3 tbsp spicy oil – if you don't like it spicy you can skip it
  • 1 tablespoon tamari or soy sauce
  • 1/2 tablespoon honey
  • 1/2 tablespoon vinegar
  • a sprig of rosemary
  • 1 teaspoon sweet or hot paprika according to your taste


Grease a baking tray and put it in the oven at 220ºC.

Peel and cut the potatoes into medium-sized wedges. Boil them for about 10 minutes until tender.

Drain them and return them to the saucepan and stir them vigorously so that they crush each other. Add a little oil and season with salt and pepper and stir without touching the potatoes with the saucepan until they are all lightly coated with oil.

Put the potatoes with the head of garlic on the baking tray and bake for about 50 minutes, stirring them every 15 minutes so that they are well browned on all sides. After 40 minutes, remove the head of garlic and continue with the potatoes in the oven for 10 more minutes.

You can make them in air foyer following the same method but in the air fryer at 200ºC in batches of 10 minutes each time.

Prepare a sauce by mixing the honey, soy sauce, hot oil, paprika and garlic pulp that we will obtain by squeezing each half of the head of garlic between our fingers. Mash with a fork until you get a paste. Remove the potatoes from the oven and pour the sauce, stir well and return to the oven for 5 more minutes.

Prepare a mayonnaise with extra virgin olive oil and serve the potatoes accompanied by the mayonnaise.

Tips and Tricks

  • You can make them the same with sweet potatoes
  • Difficulty: easy
  • Preparation time: 50 minutes
  • Servings: 4

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