Patatas Alioli Recipe

Method9 steps · about 40 min

1. 1

   Step 1: Wash the four potatoes and put them in a saucepan. Cover with cold water and bring to a boil over high heat.

   Uses 4 medium potatoes, unpeeled · Cold water, as needed to wash and cover the potatoes

2. 2

   Step 2: Reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are fork tender. Start timing once they are simmering.

   Simmer potatoes · 15 minUses Potatoes in boiling water

3. 3

   Step 3: Drain the potatoes and leave them to cool for about 15 minutes, until cool enough to peel. Make the alioli while they cool.

   Cool cooked potatoes · 15 minUses All cooked potatoes, excluding the discarded boiling water

4. 4

   Step 4: While the potatoes cool, mince the three garlic cloves and mash them with the ½ teaspoon salt in a mortar until they form a paste.

   Uses 3 cloves garlic, minced · ½ tsp salt

5. 5

   Step 5: Put the garlic-and-salt paste and the pasteurized egg yolk (1) into a narrow immersion-blender container. Pulse briefly to combine.

   Uses Garlic-and-salt paste · 1 yolk from a commercially pasteurized shell egg

6. 6

   Step 6: Keep blending while adding the ¾ cup olive oil very slowly, so that it emulsifies into a thick sauce. Once all the oil is incorporated, blend in the 1 teaspoon lemon juice. Keep the alioli refrigerated until the potatoes are ready.

   Uses Garlic, salt and yolk mixture · ¾ cup extra virgin olive oil · 1 tsp lemon juice

7. 7

   Step 7: Once the potatoes are cool enough to handle, peel them and cut them into 1-inch cubes, discarding the skins. Gently toss the potato cubes with the alioli until coated.

   Uses Cooked potatoes cool enough to peel · Prepared alioli

8. 8

   Step 8: Garnish the coated potatoes with the 1 tablespoon chopped parsley and serve four portions immediately.

   Uses All coated potato cubes, excluding discarded potato skins · 1 tbsp fresh parsley, chopped

9. 9

   Step 9: Refrigerate leftovers promptly in a covered container at 4°C/40°F or below. Use within 4 days; this homemade garlic sauce requires refrigeration.

   Uses Only any leftover portion of the completed dish