Spanish Potatoes with Aioli - Patatas Aioli
A classic Spanish tapa made with tender waxy potatoes coated in a rich, garlicky aioli. Simple, bold, and perfect served chilled as part of a tapas spread or as a side dish.
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.