School of tapas: patatas con alioli
For the garlic mayonnaise
  • 1 whole egg
  • 3 garlic cloves
  • 1 dash lemon juice
  • ½ tsp salt
  • ½ cup sunflower oil
  • ½ cup mild olive oil (the oil must be mild, otherwise the sauce will taste too strong)
For the alioli potatoes
  • 4 medium potatoes (1 per person for a tapa-sized portion)
  • 2 tsp salt
  • 1 bay leaf
  • Some sprigs of parsley
  1. Thoroughly wash the potatoes. Put them unpeeled in a saucepan and cover with cold water.
  2. Add the salt and the bay leaf.
  3. Put on high heat, bring to a rolling boil and cook uncovered for 15-20 minutes, depending on the quality of the potatoes. Add more water if needed before the potatoes are cooked. Prick with a knife to check for doneness.
  4. patatas alioli
  5. When cooked, turn off the heat and leave the potatoes to temper in the water another 20 minutes. Then rinse and leave to cool completely.
  6. Prepare the garlic mayonnaise while the potatoes cool down: peel the garlic cloves, cut them in half and pry out the germ (the sprout in the center of the cloves), as it is supposed to be the cause of the garlic’s digestive aggressivity. Dice the cloves.
  7. Mash the garlic cloves in a mortar with a pinch of salt or process them to a puree in a food processor (if it can handle such a small amount of ingredients).
  8. Put the egg, which should be at ambient temperature, in a blender or food processor.
  9. Add the garlic, the salt and a dash of lemon juice. Pulse to mix.
  10. Switch on the blender and start adding the oil in a steady thin stream through the lid, till you finish all the oil and the mixture has thickened and emulsified. When done, test for seasoning. If you find the sauce too garlicky for your taste, you can always add a ¼ cup more of oil, but not more as one egg yolk can only emulsify a certain total amount of oil. Also I recommend to keep the sauce on the salty side, as you need the sauce to outweigh the blandness of the potatoes.
  11. Peel the potatoes and cut into chunks, put them in a salad bowl or in individual small bowls. Add the sauce to the potato chunks and toss to cover well.
  12. patatas alioli
  13. To finish, finely chop a few sprigs of parsley and sprinkle on top of the potatoes.
Recipe by Recetas caseras con fotos paso a paso de Miriam García at