Classic Spanish Potatoes with Aioli | A Tapas Dish from the Heavens
These Spanish Potatoes with Aioli, known in Spain as ¨Patatas Alioli¨, are one of Spain´s most classic tapas dishes. You will find this dish at just about every tapas bar & restaurant in Spain. It´s packed with flavors, super easy to make and done in just 30 minutes.
You can serve these potatoes as a tapas appetizer or even as a side dish. They are typically served chilled, but many places serve them at room temperature. Either way, these potatoes promise to give you an instant trip to beautiful España.
To make this recipe I used new potatoes, but you can use any potatoes you like. Just make sure they´re more waxy than starchy. This way when you cook them, they keep their shape and they don´t get mushy.
TIPS & TRICKS to Make this Recipe: What flavors these potatoes is the aioli. Which is simply made with garlic, egg yolk, lemon juice and olive oil. If you prefer, you can make a garlic mayonnaise aioli. Which is much easier and you can veganize by using vegan mayo. Recipe on how to make it on the video below.
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Watch the Video Below on How to Make these Spanish Potatoes with Aioli
Classic Spanish Potatoes with Aioli | Patatas Alioli
- 3 medium sized potatoes
- 3 cloves garlic
- 1 egg yolk
- 1/2 tsp lemon juice 3 ml
- 1/2 cup extra virgin olive oil 120 ml
- 2 tbsp finely chopped parsley 8 grams
- sea salt
Cut the potatoes (peeled & washed) into small pieces that are 1/2 inch (1.25 cm) thick, add the cut potatoes into a stock pot, making sure they´re in a flat layer, fill with cold water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat
After 14 to 15 minutes the potatoes should be perfectly cooked, pierce them with a toothpick, if it easily goes in but with some resistance, they are perfect, remove from the heat and drain into a colander, shake off any excess water and let them sit at room temperature
Meanwhile make the aioli, add in 3 cloves garlic (roughly chopped) into a mortar, pinch in some sea salt and using a pestle mash down until you form a paste, then add in 1 egg yolk at room temperature and squeeze in 1/2 tsp lemon juice, start mixing everything together in a circular motion, at the same time start slowy adding in 1/2 cup extra virgin olive oil, once all the olive oil has been added and you end up with a thick and creamy sauce, the aioli is done
Transfer the potatoes into a large bowl, pour the aioli over the potatoes and add in 2 tbsp finely chopped parsley, gently mix together until each piece of potato is coated in the aioli & parsley, serve at room temperature or add into the fridge for 30 minutes and serve chilled, enjoy!
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