Patatas Alioli Recipe

5 from 3 votes

This simple tapas dish of potatoes with a garlic sauce is a Spanish classic. Patatas alioli is such an easy and delicious appetizer to make on a hot summer day!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: Spanish

Diet: Vegetarian

Servings: servings

Calories: 540.51kcal

Author: Lauren Aloise

Ingredients

4 medium-sized potatoes unpeeled
3 garlic cloves minced
½ teaspoon salt
1 egg yolk
¾ cup extra virgin olive oil
1 teaspoon lemon juice
1 tablespoon fresh parsley chopped

US Customary - Metric

Instructions

Wash the potatoes, then place them in a saucepan and cover with cold water. Boil on high heat, then reduce to a medium-low and simmer for 15 minutes or until fork tender. Let them cool before peeling (about15 minutes).
While the potatoes are cooling, make the alioli. Mash the minced garlic into a paste with a mortar and pestle.
Place the garlic paste and the egg yolk into the container of an immersion blender. Pulse lightly to combine.
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.
Once the potatoes are cooled and peeled, slice them into 1-inch cubes. Toss them gently to mix them with the alioli.
Garnish with the chopped parsley and enjoy right away!

Notes

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!

Nutrition