Potatoes with aioli recipe
If you have visited Spain you will surely know this tapa, as it is a complimentary appetizer that is usually served in many bars when ordering a beer. It is a simple, tasty and inexpensive tapa that you can also prepare at home by following a few simple steps.
All you need are some good potatoes and homemade aioli. In this post I'll tell you the best way to prepare potatoes with aioli and a couple of tips to make them as good as in your favourite tapas bar.
Ingredients Potatoes with Alioli (serves 4)
- 2 medium potatoes
- 1 egg
- 1 clove of garlic
- 150 ml sunflower oil
- Country peppers
Potatoes with Alioli step by step recipe
- Cook the potatoes without peeling them beforehand in a pot with water and salt. Remove them from the water after 20 minutes, when they are well cooked.
- Once they have cooled a little, peel them and cut them into irregular, bite-sized pieces. Set aside.
- You can either make a traditional aioli, i.e. with oil and garlic, with a pestle and mortar, or do as most bars do, a thin mayonnaise to which you then add chopped garlic so that it can be easily mixed with the potatoes. Add the egg, garlic, sunflower oil and a few drops of lemon juice to the blender jug and blend with the straight beater for a few seconds.
- Add the aioli to the potatoes and mix well, making sure that the potatoes do not split and become a puree. Finely chop some parsley and add it to the mixture. Before eating the potatoes with aioli, we recommend that you leave them to cool for about 30 minutes in the fridge. Serve them on a small plate with some peppers.
Potatoes with aioli are a perfect tapa to accompany a vermouth, a glass of wine or a very cold beer.
For this recipe you can also use traditionally prepared aioli or buy 100% natural aioli in our Spanish sauces and spices section.