Patatas Alioli

Tender potato cubes coated in a smooth, creamy garlic sauce. The emulsion should be thick enough to coat every piece, delivering a sharp, fresh garlic kick that wakes up the palate.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 635
• Protein: 6 g
• Carbs: 33 g
• Fat: 51 g

Ingredients

• 800 g Potato ( peeled and cut into 2cm cubes )
• 4 piece Garlic ( degermed and finely minced )
• 1 piece Egg ( yolk only, at room temperature )
• 200 ml Extra virgin olive oil
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 0.5 piece Flat-leaf parsley optional ( finely chopped )

Instructions

1. Cooking the potatoes

   Place the potato cubes in a pot of cold water with a large pinch of grey sea salt. Bring to a boil and cook for about 15 minutes. A knife tip should slide in without resistance, like butter, but the cubes must remain intact.

2. Preparing the garlic paste

   In a mortar or bowl, crush the garlic with a pinch of salt until you get a smooth, sticky paste. No visible chunks should remain.

3. Emulsifying the alioli

   Add the egg yolk to the garlic paste. Pour the olive oil in a very thin stream while whisking vigorously. The sauce should rise and thicken until firm and glossy. Finish with a squeeze of lemon juice to stabilize the emulsion.

4. Assembly

   Drain the potatoes and let them cool slightly. Gently mix with the sauce so the starch binds everything together. Sprinkle with chopped flat parsley before serving chilled.

Chef's tips

• Do not overcook the potatoes; they must hold on a fork without mashing.
• The alioli must be emulsified slowly: if oil is added too fast, the sauce will break.
• Mix the sauce with the potatoes while they are still warm for better flavor absorption.

Storage

Keep for 24 hours in the refrigerator in an airtight container. Do not freeze.