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Patatas Alioli

Patatas Alioli (Spanish Garlic Aioli /w Potatoes)

  • Total Time: 35 minutes


Units Scale
For the garlic mayonnaise:
  • 1 whole egg, at room temperature
  • 3 garlic cloves, minced
  • 1 dash lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup extra virgin olive oil

For the alioli potatoes:

  • 2 large Russet or yukon gold potatoes
  • 2 teaspoons salt


  1. Wash the potatoes thoroughly; cut into bite-sized pieces and place in a pot and add enough water to cover. {You can also choose to peel the potatoes before cooking if you prefer.}
  2. Add the salt and boil over medium-high heat until still slightly firm but cooked through when pierced with a knife – about 10-12 minutes.
  3. Drain and transfer potatoes to a baking sheet in one layer to cool; set aside.
  4. Place the egg in a blender. Add the garlic, the salt and a dash of lemon juice. Pulse to mix.
  5. Turn the blender on and start adding the oils in a steady thin stream through the lid, till you finish all the oil and the mixture has thickened and emulsified.
  6. Season with salt to taste.
  7. If the sauce is too garlicky for your taste, add a 1/4 cup more of oil {either vegetable or olive is fine}. The sauce should be slightly salty to also be able to season the potatoes when combined together.
  8. Combine the potatoes and garlicky sauce in a bowl and toss to coat the potatoes. If desired, add minced fresh parsley before serving.
  • Author: WCC
  • Prep Time: 10
  • Cook Time: 25

Keywords: Patatas Alioli