Patatas Alioli Recipe

David shares his favorite patatas alioli recipe today — an addictive Spanish tapa that goes great with an ice cold beer!

Patatas alioli is one of the first tapas dishes I fell in love with in Spain. It combines everything I adore about this country’s food: it’s simple, tasty, and easy to share. It’s also low on ingredients and cook-time, which makes it a great recipe to have in summer when the heat starts to sap your energy.

Patatas alioli recipe.
A bowl of garlicky patatas alioli makes for a great side dish at a barbecue, or a tasty and simple lunch! Photo by Directo al Paladar.

If you’re a garlic lover, this dish is what you’ve been looking for your entire life. There’s enough garlic here to make a vampire faint, which means that sharing this particular tapas dish is a must! It’s a great side dish for meat and fish, and also makes for a great cold appetizer.

Pro tip: I like to use Yukon Gold potatoes for my patatas alioli recipe. They’re good for frying, and the outside will crisp up nicely while the inside stays fluffy and soft. My alioli recipe includes egg, which isn’t traditional, strictly speaking. The most basic aliolis just use garlic (al) and olive oil (oli), but I find that adding an egg makes it way easier to emulsify!

Spanish alioli.
Garlicky alioli is the perfect addition to, well… anything! Photo by Tim Pierce.


Patatas Alioli
Prep time
Cook time
Total time
This simple tapas dish of potatoes with a garlic sauce is a Spanish classic, as tasty as it is easy to make!
Recipe type: Appetizer
Cuisine: Spanish
Serves: 4 servings
  • 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.


Do you prefer patatas bravas or patatas alioli? Let me know in the comments!

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