Perfectly baked potatoes covered with breathtaking garlic mayonnaise; Patatas Allioli. It such a simple thing to make; even the allioli takes hardly any effort. But it’s packed with flavour. And again; you can just as easily eat this as a tapa as you can make it part of your Sunday roast. And left over allioli is worth putting on a sandwich with some bacon!
This recipe is part of the Spanish Dinner– series.
750 gr. Potatoes (peeled, so about 1 kg. unpeeled)
60 ml. Olive Oil (mild)
– Preheat the oven to 220 C.
– Dice the peeled potatoes into bite size cubes.
– Put the potatoes in a bowl and add the olive oil, give it a good toss around so everything is covered.
– Lay the potatoes on a baking tray, covered with baking paper. Make sure they are spread well.
– Season generously with salt.
– Bake them for 40-45 minutes.
2 Egg Yolks
2 big cloves of Garlic
30 ml White Wine Vinegar (or lemon juice)
150 ml. Vegetable Oil (sunflower)
100 ml. Olive Oil (the mild one, extra vergine can make it bitter and overpowering)
15-30 ml Lemon Juice
– Put the egg yolks, garlic and vinegar in a mixing bowl (or a food processor) and mix until combined.
TIP: take a wet kitchen towel and place that under your bowl, this prevents the bowl from flying through the room when you’re mixing by hand.
– Mix the two types of oil.
– Add the oil very slowly to the bowl while constantly whisking. Only add the next bit of oil when the last bit has combined and has thickened.
– Keep mixing until you get a thick mayonnaise.
– Taste! Season to taste with salt. If it tastes fatty; add the lemon juice to taste or even a bit of vinegar.
– Leave to cool in the fridge for an hour before serving, this will intensify the flavour and gives you a smooth garlic mayonnaise.
Serve the Patatas with the Allioli.