Patatas Aioli Recipe

There’s something utterly satisfying about transforming humble potatoes into a golden, crispy delight, especially when they’re draped in a luscious homemade aioli—let’s take our taste buds on this cozy culinary journey!

I adore making Patatas Aioli for its wonderfully rich flavors and simple preparation. This dish is a delightful combination of new potatoes cooked until tender, then dressed in an aioli that is as creamy as it is delicious.

For the mayonnaise, I use a high-quality brand that I trust. I used Hellmann’s for this recipe (but feel free to use your favorite).

For an aioli with great fresh taste, use a good amount of fresh garlic, and make sure to mince it finely. Use a fresh lemon to get the best flavor.

I used a pretty thin layer of lemon zest on the potatoes to let them shine a little more as the main ingredient.

Patatas Aioli Recipe Ingredients

• Small New Potatoes: Rich in fiber and vitamin C, offering a creamy texture when cooked.
• Mayonnaise: Provides creaminess, with healthy fats that enhance flavor.
• Garlic: Adds a pungent aroma and flavor, known for its antioxidant properties.
• Lemon Juice: Infuses a fresh, zesty tang, packed with vitamin C.
• Dijon Mustard: Delivers a subtle heat, while adding depth and complexity.

Patatas Aioli Recipe Ingredient Quantities

• 1.5 pounds (about 700g) of small new potatoes
• 1/2 cup (120ml) quality mayonnaise
• 3 cloves of garlic, minced
• 1 tablespoon (15ml) fresh lemon juice
• 1 teaspoon (5ml) Dijon mustard
• 1 teaspoon (5g) sea salt
• 1/2 teaspoon (2g) freshly ground black pepper
• 1 tablespoon (15ml) extra virgin olive oil
• 1 tablespoon (5g) chopped fresh parsley (optional, for garnish)
• 1/4 teaspoon (1g) smoked paprika (optional, for garnish)

How to Make this Patatas Aioli Recipe

1. Start with the small new potatoes: wash them very well so that any dirt is completely gone. Take a large pot (for a reasonable quantity of potatoes, 4 to 5 quarts is good; for a lot of potatoes, use 6 quarts or more) and put the well-washed potatoes into it.

2. Add a pinch of salt to the water and fill the pot to the brim so that the potatoes will be completely submerged.

3. Put the potatoes in a saucepan and cover them with cold water. Add 1 teaspoon of salt to the water. Bring the water to a boil over medium-high heat, then reduce to medium and let the potatoes simmer until they are fork-tender. This should take about 15-20 minutes.

4. As the potatoes cook, make the aioli sauce. In a medium bowl, mix together the mayonnaise, minced garlic, fresh lemon juice, and Dijon mustard.

5. To the aioli mixture, add the sea salt and freshly ground black pepper, and stir well until all the ingredients are fully incorporated.

6. When the potatoes have finished cooking, pour off the water and allow the potatoes to cool a bit before you handle them. The potatoes should feel warm, not hot, to the touch.

7. Carefully crush each potato with the back of a spoon or a fork to make them a little flatter, which allows them to take in more taste.

8. In a big frying pan, warm the extra virgin olive oil over medium-high heat. Add the Yukon Gold potatoes that have been smashed to a single layer and cook them until they develop a crispy, golden-brown exterior, about 5 minutes per side.

9. Move the potatoes to a presentation plate and pour the aioli over them.

10. To enhance the flavor and appearance, the dish can be garnished with fresh parsley and a touch of smoked paprika, if that is to one’s liking. The dish can be served warm. Enjoy!

Patatas Aioli Recipe Equipment Needed

1. Large pot (4 to 6 quarts)
2. Medium saucepan
3. Medium bowl
4. Fork or spoon (for smashing potatoes)
5. Frying pan
6. Spatula or tongs
7. Measuring spoons
8. Knife (for mincing garlic and chopping parsley)
9. Cutting board
10. Presentation plate

FAQ

• Q: Can I use regular potatoes instead of new potatoes?Yes, you can use regular potatoes, but for better texture, try waxy ones.
• Q: Is there a substitute for mayonnaise to make it lighter?You can use Greek yogurt instead of mayonnaise for a lighter alternative, but it will change the flavor slightly.
• Q: How long can I store the prepared aioli?The aioli can be kept in an airtight container in the refrigerator for three days.
• Q: Can I prepare the potatoes in advance?A: Yes, the potatoes can be boiled a day in advance and kept in the refrigerator. Give them a toss with the aioli before serving.
• Q: How do I make the recipe vegan?To prepare the aioli, utilize a plant-based mayonnaise. Ensure that the other components are also plant-based.
• Q: Can I add more spices to the aioli?A: Of course, you can absolutely adjust the spices to your liking, such as adding
• Q: What can I serve with Patatas Aioli?It makes a nice complement to foods like grilled meat, working well as a side dish, or as part of a more varied tapas presentation.

Patatas Aioli Recipe Substitutions and Variations

Substitute Greek yogurt for mayonnaise to make a lighter version.
Swap lemon juice for apple cider vinegar, and get a different tangy flavor.
Substitute whole grain mustard for Dijon mustard when you want a bit more texture and a robust flavor. Whole grain mustard has a coarser texture and more intense flavor than Dijon, and it’s become my go-to mustard.
Replace smoked paprika with common paprika or a spicy chili powder, and you get a completely different, and no less delicious, spice mix.
Consider garnishing with chives or cilantro instead of parsley.

Pro Tips

1. Parboil Instead of Boiling: To ensure even cooking and to avoid mushy potatoes, try parboiling the potatoes by starting them in cold water and bringing them slowly to a simmer. This gradual cooking method can also help preserve the potato’s firmness.