Patatas Alioli: Alioli Potatoes

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about The Spruce Eats' Editorial Process
Updated on 12/8/21
Patatas alioli

ALEAIMAGE / Getty Images

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
1105 Calories
101g Fat
48g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1105
% Daily Value*
Total Fat 101g 129%
Saturated Fat 15g 73%
Cholesterol 105mg 35%
Sodium 429mg 19%
Total Carbohydrate 48g 17%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 7g
Vitamin C 23mg 115%
Calcium 54mg 4%
Iron 3mg 18%
Potassium 1195mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are a garlic lover, alioli potatoes are made for you! These lightly fried potatoes covered in a warm, garlicky mayonnaise sauce is on almost every Spanish tapas menu and is a perfect appetizer that is easy to make.

Alioli (often aioli in English) is a traditional Spanish sauce combining garlic and oil. Although the classic recipe does not include egg yolks, the recipe referred to here does, making the mixture easier to emulsify. This seems to be a common addition, as most aliolis we find in restaurants are basically a garlic mayonnaise. 

Yukon Gold potatoes are a good choice for this recipe as the outside will get crispy, but the inside will become creamy when fried. Another dish that uses fried potato chunks to start but finishes with a slightly spicy tomato-based sauce is patatas bravas. Try serving these two potato dishes side-by-side as complementary tapas.

Ingredients

Steps to Make It

  1. Peel the potatoes. Cut potatoes into 1/3- to 1/2-inch chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have 4 long pieces. Now, cut each of those into 3 to 4 pieces, cutting crosswise. This should give you nice bite-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.

  2. Pour olive oil into a wide, deep frying pan with a heavy bottom. Heat the oil on medium-high heat until hot. To test the oil, carefully place one piece of potato in the oil; it is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil has not reached the correct temperature and the potato will absorb too much oil.

  3. Carefully place the potato pieces in the hot oil and fry until golden, about 10 minutes. You may need to do this in batches since you don't want to crowd the pan. Use a slotted spoon or spatula to remove potatoes and set them aside on a paper towel to drain.

  4. Make the alioli sauce.

  5. Place the fried potatoes in a large bowl. Pour the sauce over the potatoes and toss carefully. Spoon potatoes with the sauce onto a serving plate. Serve warm with toothpicks.