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Introduction
Potatoes with aioli, or "patatas con alioli," is a classic Spanish dish that combines crispy, golden potatoes with a creamy and garlicky aioli sauce. This simple yet flavorful recipe is a favorite in Spanish cuisine, often served as a tapa or appetizer. The contrast of textures and bold flavors makes it a dish worth trying at home. Whether you're hosting a gathering or just craving a quick and satisfying snack, this recipe will transport your taste buds straight to Spain.
Ingredients
For the Potatoes:
4 medium potatoes, peeled and diced into bite-sized pieces
2 tablespoons olive oil
1 teaspoon smoked paprika (optional)
Salt and pepper, to taste
For the Aioli Sauce:
2 garlic cloves, finely minced
1 large egg yolk
1 teaspoon Dijon mustard
1 tablespoon lemon juice
½ cup olive oil (light or extra-virgin)
Salt, to taste
Directions
Prepare the Potatoes:
Preheat your oven to 425°F (220°C) or heat oil in a deep fryer to 350°F (180°C).
Toss the diced potatoes with olive oil, smoked paprika (if using), salt, and pepper.
Spread the potatoes on a baking sheet in a single layer or fry them until golden and crispy.
If baking, roast for 30–35 minutes, flipping halfway through for even browning.
Make the Aioli:
In a bowl, whisk together the egg yolk, minced garlic, Dijon mustard, and lemon juice.
Slowly drizzle in the olive oil while whisking continuously to create an emulsified, creamy sauce.
Season with salt to taste. Adjust the garlic intensity based on your preference.
Assemble the Dish:
Place the crispy potatoes on a serving platter.
Drizzle or dollop the aioli generously over the potatoes, or serve it on the side for dipping.
Serving and Storage Tips
Serving: Potatoes with aioli are best served warm, straight from the oven or fryer. Garnish with chopped parsley or a sprinkle of paprika for added flair.
Storage: Store leftover potatoes and aioli separately in airtight containers. Potatoes can be reheated in the oven or air fryer to restore their crispness, while the aioli should be consumed within 2 days.
Variations
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