Wednesday, February 20, 2013

Garlicky Patatas Alioli

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Spanish tapas are a great and fun way to bring family and friends together for dinner. In addition to the paella I prepared for the recent tapas dinner party I hosted, I also had to include this dish for Garlicky Patatas Alioli. If you've been to a Spanish tapas restaurant, clearly this would be on the menu. Tender bites of potatoes are tossed in a creamy, garlicky sauce that will satisfy any garlic lover...

One reason why I enjoy Spanish tapas is because it's such a casual way to serve and eat with friends and family. With little dishes and bowls to pick, choose, pass and share around the table, it's fun to have interactive food. This is always a staple dish for a tapas meal and if you're among friends and family, they won't mind all the strong garlic. Well, at least, they shouldn't! For extra fun, serve up this dish or any other Spanish small plates in these cute tapa dishes:


Garlicky Patatas Alioli
recipe adapted from The Winter Guest


For the garlic mayonnaise:
1 whole egg, at room temperature
3 garlic cloves, minced
1 dash lemon juice
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup extra virgin olive oil

For the alioli potatoes:
2 large russet or yukon gold potatoes
2 teaspoons salt


Wash the potatoes thoroughly; cut into bite sized pieces and place in a pot and add enough water to cover. {You can also choose to peel the potatoes before cooking if you prefer.} Add the salt and boil over medium high heat until still slightly firm but cooked through when pierced with a knife - about 10-12 minutes. Drain and transfer potatoes to a baking sheet in one layer to cool; set aside.

Place the egg in a blender. Add the garlic, the salt and a dash of lemon juice. Pulse to mix. Turn the blender on and start adding the oils in a steady thin stream through the lid, till you finish all the oil and the mixture has thickened and emulsified. Season with salt to taste. If the sauce is too garlicky for your taste, add a 1/4 cup more of oil {either vegetable or olive is fine}. ,The sauce should be slightly salty to also be able to season the potatoes when combined together.

Combine the potatoes and garlicky sauce in a bowl and toss to coat potatoes. If desired, add minced fresh parsley before serving. 

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