Spanish Patatas Alioli Recipe

This simple tapas dish of potatoes with a garlic sauce is a Spanish classic, as tasty as it is easy to make!
  • 4 medium-sized potatoes, unpeeled
  • 3 garlic cloves
  • ½ teaspoon of salt
  • 1 egg yolk
  • ¾ cup of extra virgin olive oil
  • 1 teaspoon of lemon juice
  • 1 tablespoon of parsley, roughly chopped

  1. Thoroughly wash the potatoes, then place them in a saucepan and cover with cold water.
  2. On a high heat, bring the water to boil. Reduce to a medium-low heat, and cook the potatoes, covered, on a soft boil for 15 minutes or until tender. Leave to cool before peeling (roughly 15 minutes).
  3. While the potatoes are cooling, make the alioli sauce. Start by peeling and mincing the garlic, before mashing it into a paste with a mortar and pestle.
  4. Place the garlic paste and the egg yolk into the container of a hand/stick blender. Pulse lightly to combine.
  5. Gradually add the olive oil to the mixture, constantly blending to incorporate it as you pour. The mixture should slowly start to thicken as the oil emulsifies. Once all the oil is combined, add the lemon juice and blend to combine.
  6. Once the potatoes are cooled and peeled, slice them into 1-inch cubes. Coat in the alioli, and garnish with the chopped parsley.
Spanish Patatas Alioli Recipe 5 of 5

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