Deep-Fried Potato Cubes dusted in Lemon-Zest Spiced Seasoning

These bite-sized fried potato chunks are the perfect tapas recipe, with a decidedly Spanish flair. Easy to prepare, the combination of zesty lemon and spices make them zing with flavour.


Serves 4

Preparation Time

Cook time

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  • 800g large potatoes, peeled and placed into a bowl of water
  • Canola oil, for frying
  • 4 lemons, zested
  • 1 tsp onion powder/flakes
  • ¼ tsp garlic powder
  • 1½ tsp cumin
  • 2½ tsp paprika
  • 1½ tsp salt, plus extra for cooking
  • 1 tsp sugar

Serving Suggestion

  • Assorted olives
  • Tzatziki
  • Assorted cheese crackers



Place the potatoes in a large pot of cold well-salted water and bring up to a gentle simmer over medium heat. Cook until almost cooked through yet still firm and holding their shape. Remove from the water and place into a large bowl of ice-cold water to stop them from cooking further. Allow to chill for 10 minutes.

Preheat canola oil in a deep fryer to 160˚C, or add canola oil to a large pot until it is one-third full, and place it over medium to high heat.

Remove the potatoes from the water, cut into large cubes (2½ cm x 2½ cm) and place on paper towels to drain any excess water.

Combine the zest with the spices, salt and sugar, and mix well.

Working in batches, fry the cubes in the hot oil until golden, and then remove and drain on paper towels. Season with the spice mix while still warm. Repeat until all the cubes have been fried and seasoned. Serve warm alongside olives, tzatziki and cheese crackers.