Spanish cuisine · Vegetable Dishes

Potatoes with Alioli

Lukewarm potato cubes under robust garlic alioli, classically sprinkled with parsley.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 4 cloves garlic
• 1 egg
• 200 ml olive oil
• 1 tbsp white wine vinegar
• 1 lemon
• 1/2 bunch flat-leaf parsley
• 1 bay leaf
• Salt, pepper

Instructions

1. Cook the unpeeled potatoes with the bay leaf in salted water for 20–25 min. until a knife slides in without resistance, then drain, let steam off briefly, peel and cut into 2 cm cubes.
2. For the alioli, crush the garlic with 1 tsp salt in a mortar into a fine paste – this keeps the finished sauce from being sharp and chunky.
3. Put the egg and garlic paste into a narrow, tall container, set the immersion blender on the bottom and add the olive oil in a thin stream.
4. Run the blender at the very bottom first until the mixture rises creamily, then slowly lift it up until a thick, stable alioli forms; season with vinegar, a little lemon juice and salt.
5. Gently fold the still-lukewarm potato cubes with half the alioli so they absorb the sauce without falling apart.
6. Arrange in a shallow dish, dollop the remaining alioli on top, sprinkle with pepper and chopped parsley and serve lukewarm.