Patatas Aioli
A classic Spanish tapas dish featuring crispy golden potatoes tossed in a rich, creamy garlic mayonnaise sauce.
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Ingredients
- 1 kg Yukon Gold potatoes, peeled and cubed
- 500 ml Extra virgin olive oil
- 4 cloves Garlic cloves, minced
- 1 large Egg yolk, room temperature
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped(optional)
- 1/2 teaspoon Smoked paprika (Pimentón)(optional)
- 1/2 teaspoon White wine vinegar
Instructions
- 1
Peel the potatoes and cut them into bite-sized 2cm cubes, then pat them completely dry with a kitchen towel.
- 2
Heat the olive oil in a deep frying pan or pot to approximately 160°C (320°F).
- 3
Fry the potatoes in batches for about 10-12 minutes until tender but not browned, then remove and drain on paper towels.
- 4
Increase the oil heat to 190°C (375°F) and fry the potatoes a second time for 3-5 minutes until golden and crispy.
- 5
While potatoes fry, crush the garlic with a pinch of salt in a mortar and pestle until it forms a smooth paste.
- 6
Whisk the egg yolk and lemon juice into the garlic paste, then very slowly drizzle in 100ml of olive oil while whisking constantly to emulsify.
- 7
Once the aioli is thick and creamy, stir in the vinegar and adjust salt to taste.
- 8
Toss the hot, crispy potatoes in a bowl with the aioli until well coated, then garnish with parsley and paprika.
Nutrition per Serving
420
Calories
5g
Protein
38g
Carbs
28g
Fat
4g
Fiber
2g
Sugar
580mg
Sodium
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