Patatas Alioli

Name: Patatas Alioli
Prep time: 15 min
Cook time: 15 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Potatoes — 3 medium; Mayonnaise — 130 g; Garlic — 1 clove; Lemon Juice — 3 ml; Extra Virgin Olive Oil — 15 ml; Garlic — 3 cloves; Egg Yolk — 1; Lemon Juice — 3 ml; Extra Virgin Olive Oil — 120 ml

These classic Spanish patatas alioli feature perfectly cooked, tender-firm potatoes tossed in a rich, creamy, and intensely garlicky emulsion that defines authentic Mediterranean comfort. Whether served at room temperature or chilled, this iconic tapas dish combines the earthy simplicity of boiled potatoes with a velvety alioli sauce, creating an explosion of savouriness and fresh herbal notes that will transport you straight to the heart of Spain.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 15 minutes

Servings: 2 to 4

Notes:

The key to achieving the perfect texture is cooking the potatoes 'al dente'; they should be fully tender throughout, yet retain enough structural integrity to hold their shape without becoming mushy when tossed in the sauce.

You have two options for the alioli: a quick, foolproof version using mayonnaise as a base, or the traditional, robust emulsion made from fresh egg yolk, garlic, and oil that provides a much deeper, more authentic flavour.

When preparing the traditional homemade alioli, add the oil in a slow, steady stream while whisking constantly; this emulsification technique is critical to creating the signature thick, stable, and creamy consistency.

Freshly chopped parsley is not just a garnish; it adds a necessary layer of brightness and herbal freshness that perfectly balances the rich, intense garlic profile of the alioli.

Letting the dish rest in the refrigerator for at least 30 minutes after mixing allows the potatoes to cool slightly and the flavours to marry, though it can certainly be enjoyed immediately if you are impatient.

Boil Potatoes
Peel and cut the potatoes into even 1½ cm pieces, place them in a stockpot with cold water to barely cover, add a generous pinch of sea salt, and simmer until perfectly al dente, approximately 14 to 15 minutes.

Drain and Rest
Drain the potatoes thoroughly in a colander, shaking gently to remove excess water, then leave them to rest and cool to room temperature.

Make Alioli
Either whisk the shortcut mayonnaise-based dressing with garlic and lemon juice, or pound garlic and salt into a paste before emulsifying with egg yolk, lemon juice, and olive oil to create the traditional sauce.

Combine
Gently toss the cooled potatoes in a large bowl with the prepared alioli sauce and finely chopped fresh parsley, being careful not to break the pieces.

Chill and Serve
Transfer to a serving dish and chill in the refrigerator for at least 30 minutes to allow the flavours to develop before serving.