Patatas aioli is one of those classic Spanish tapas that never fails to disappear quickly once it hits the table. Often overshadowed by the famous patatas bravas, this dish is just as traditional and, for many garlic lovers, even better. Simple boiled potatoes are coated in a rich, garlicky aioli that packs a serious punch of flavour. It’s quick to make, deeply satisfying, and incredibly versatile, working just as well as a tapa as it does as a side dish alongside grilled meat or fish.
If you love garlic, this is one recipe you’ll want to keep on repeat. Chilled and creamy, this Spanish potatoes with aioli recipe is especially popular in the warmer months, when lighter tapas take centre stage.
Ingredients for the Spanish Potatoes with Aioli
At the heart of this recipe are good potatoes and a proper aioli. Aioli is a traditional Spanish sauce made by emulsifying garlic with olive oil, and in many modern versions, egg yolk and lemon juice are added to help stabilise the sauce and give it a smoother texture. The result is a thick, creamy sauce with a bold garlic flavour that pairs perfectly with potatoes. Don’t be scared to make aioli! It might seem like a complicated process, but I promised you it is not. And it’s so much better fresh than those fatty and sickly shop-bought versions. Yes, I’m looking at you yellow tube of so called garlic dip from the supermarket shelves.
Waxy potatoes are ideal for this dish, as they hold their shape after boiling and won’t fall apart when mixed with the aioli. Fresh garlic is essential, as its pungency defines the sauce, while a good-quality olive oil gives richness and depth. A touch of lemon juice adds brightness, and parsley brings freshness and colour to the final dish. I used parsley from my own garden.
How to Make Spanish Potatoes with Aioli
Start by cutting the potatoes into evenly sized cubes and placing them in a pot of salted water. Bring to a boil and cook for about 15 minutes, until the potatoes are tender but still holding their shape. Drain and set aside to cool slightly.
While the potatoes are cooking, prepare the aioli. Crush the garlic cloves in a mortar with a pinch of salt until you get a smooth paste. Add the egg yolk and begin mixing in a circular motion. Stir in the lemon juice, then slowly start adding the olive oil, a little at a time, continuing to mix until the sauce thickens and becomes creamy. If you prefer, you can place all the aioli ingredients in a tall container and blend with an immersion blender until thick and emulsified.
Transfer the potatoes to a large bowl and gently fold in the aioli, taking care not to break the potatoes. Taste and adjust the seasoning if needed. Move the potatoes to a serving dish, sprinkle with chopped parsley, and refrigerate for about an hour before serving. Serve cold as a tapa or side dish.
Notes and Tips:
- The type of potatoes you use really matters in this recipe. Waxy varieties are best because they stay firm after boiling and mix well with the sauce.
- Go easy when mixing the potatoes with the aioli to keep the chunks intact.
- If the aioli feels too thick, you can loosen it slightly with a few drops of water or lemon juice.
- For a milder garlic flavour, reduce the amount of garlic or blanch it briefly before crushing.
Spanish Potatoes with Aioli – Patatas Aioli
Ingredients
- 3-4 waxy potatoes
- 2 large garlic cloves
- 1 egg yolk
- juice from half a lemon
- 120 ml olive oil
- fresh parsley
- salt
Instructions
- Place the potatoes in a pot with salted water and bring to a boil. Cook for about 15 minutes, until tender but still firm. Drain and set aside.
- To make the aioli, crush the garlic with a pinch of salt in a mortar until a smooth paste forms.
- Add the egg yolk and mix continuously in a circular motion.
- Stir in the lemon juice, then slowly drizzle in the olive oil, mixing constantly, until the sauce thickens and becomes creamy.
- Alternatively, place all aioli ingredients in a tall container and blend with an immersion blender until fully emulsified.
- Transfer the potatoes to a large bowl and gently fold in the aioli, taking care not to break the potatoes.
- Taste and adjust seasoning if needed.
- Move to a serving dish, sprinkle with chopped parsley, and refrigerate for 1 hour before serving.
FAQ
Can I make patatas aioli in advance?
Yes, this dish is actually better after resting in the fridge for a while, as the flavours have time to develop.
Is aioli the same as mayonnaise?
Traditional aioli is made with garlic and olive oil only, but many modern versions, like this one, include egg yolk and lemon juice for a creamier texture and a fresher taste.
Can I use a food processor or blender?
Yes, an immersion blender is a quick and reliable way to make aioli, especially if you’re short on time.
How long does patatas aioli keep?
It can be stored in the fridge for up to 24 hours, but it’s best enjoyed fresh for the best texture and flavour.
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