|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 113g||145%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||6%|
|*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.|
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, spelled "all" in Spanish, and oil, which is "oli," hence the name. 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.
- 4 to 5 medium potatoes
- salt to taste
- 16 ounces olive oil (for frying)
- 1 recipe alioli sauce
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 four 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.
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.
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.
Make the alioli sauce.
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.