Patatas Aioli
Patatas Aioli is a testament to the simplicity and elegance of Spanish cuisine, capturing the essence of comfort food with its straightforward yet delicious combination. At its core, this dish features tender, golden potatoes that have been cooked to perfection, either boiled or fried, then generously coated in a rich, creamy aioli sauce. The aioli, a luxurious concoction traditionally made from garlic, olive oil, lemon juice, and sometimes egg yolks, envelops each potato piece with its velvety, garlicky goodness. The result is a harmonious blend of flavors and textures—soft and hearty from the potatoes, bold and zesty from the aioli—that makes Patatas Aioli not just a side dish but a standout culinary experience. This dish, discovered during vibrant explorations and perfected through culinary experimentation, symbolizes the joy of cooking and the delight of sharing food, offering a slice of Spanish tradition to be enjoyed far and wide.
Equipment
- 1 deep saucepan
Ingredients
- 16 ounces olive oil
- 1 recipe aioli sauce
- Salt to taste
- 4 to 5 medium potatoes
Instructions
- Potatoes should be peeled. Season with salt.
- Fill a large, deep saucepan with olive oil and a heavy base.
- Heat the oil over a moderate flame until it reaches a high temperature.
- Carefully put the potato chunks in the heated oil and cook fo approximately 10 minutes, or until brown.
- To make the aioli sauce, combine all of the ingredients in a mixing bowl.
- In a large mixing dish, combine the fried potatoes.
- Toss the potatoes with the sauce, being careful not to overcook them.
- Place the potatoes on a serving dish with the sauce.
- Serve with toothpicks while still heated.