Who says potatoes need to be ordinary? These golden spirals are crispy around the edges, wonderfully tender inside and covered in freshly grated Manchego. Their unusual shape isn't just decorative: every twist creates little pockets for cheese and a rich, paprika-infused bravas sauce.

Perfect for sharing at gatherings or serving as an indulgent appetiser, this Spanish-inspired dish takes just 45 minutes to prepare and delivers plenty of flavour with surprisingly simple ingredients. Preparation time: 45 minutes | Serves: 4–6

What You’ll Need

For the bravas sauce:

2 tablespoons olive oil

½ onion, diced

4 garlic cloves, roughly chopped

2 tablespoons tomato paste

1 tablespoon smoked paprika

240ml vegetable stock

Salt, to taste

1 teaspoon sherry vinegar

For the potatoes:

Neutral oil, enough to submerge the potatoes

10–12 baby potatoes, washed and dried

Salt, to taste

85–115g Manchego cheese, finely grated

You will also need wooden skewers and two chopsticks or metal straws to create the spiral cuts. Vegetable stock replaces the original chicken stock for a meat-free version.

1. Make The Bravas Sauce

Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, cooking for approximately five minutes until softened and fragrant.

Stir in the tomato paste and smoked paprika. Continue cooking until the paste darkens slightly, releasing a deeper, richer aroma.

Pour in the vegetable stock and cook for another five minutes, stirring occasionally. Season with salt, remove from the heat and stir in the sherry vinegar.

Blend until smooth and velvety. The sauce should be thick enough to cling to the potatoes without overwhelming their delicate texture.

Prepare it in advance if necessary; it can be refrigerated for up to five days.

2. Create The Potato Spirals

Place a potato between two horizontal chopsticks or metal straws.

Make closely spaced vertical cuts across one side. Turn the potato over and make diagonal cuts across the opposite side. Carefully insert a wooden skewer through its centre and gently stretch the potato along it, revealing an elegant spiral.

Repeat with the remaining potatoes. Leave their skins intact for extra texture and less waste. If preparing a large batch, keep the cut potatoes in cold water to prevent discolouration. Dry them thoroughly before frying.

3. Fry Until Golden And Crisp

Heat the neutral oil in a large, deep saucepan over medium heat. Once the oil is hot, carefully lower the potato spirals into it, leaving the exposed ends of the skewers outside the oil.

Fry for approximately six to eight minutes, until the spirals develop a deep golden colour and satisfyingly crisp edges. Transfer them to a wire rack to drain. Season lightly with salt while still hot.

4. Add The Manchego

Generously scatter the grated Manchego over the freshly fried potatoes. Their residual heat will gently soften the cheese, allowing it to settle into the spiral layers.

For the best flavour and texture, add the cheese immediately rather than waiting for the potatoes to cool.

5. Serve With Bravas Sauce

Arrange the golden spirals on a serving platter and offer the warm bravas sauce alongside for dipping. The combination is wonderfully balanced: crunchy potato edges, tender centres, rich Manchego and a vibrant sauce with smoky paprika and gentle acidity.

Serve immediately while the potatoes are still hot and the cheese is soft.