Teresa's Recipes
Alioli Potatoes
Indulge in the flavors of Spain with Alioli Potatoes, a delightful dish that features crispy, golden potatoes drizzled with a rich, creamy garlic alioli sauce. This dish embodies the heart of Mediterranean cuisine, where simple ingredients come together to create an irresistible experience. Perfect as a tapas-style appetizer or a side dish for your favorite meal, these potatoes will transport your taste buds straight to the sun-soaked streets of Spain.
Ingredients
- 2 pounds, peeled and cut into bite-sized pieces Potatoes
- 2 tablespoons, divided Olive oil
- 4 cloves, minced Garlic
- 2 Egg yolks
- 1 tablespoon Lemon juice
- 1/2 teaspoon, or to taste Salt
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 14g
- Carbs: 45g
- Protein: 5g
- Sodium: 400mg
- Sugar: 1g
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss the cut potatoes with 1 tablespoon of olive oil and a pinch of salt. Spread them out in a single layer on a baking sheet.
- Bake the potatoes for 25-30 minutes, or until they are golden brown and crispy, turning them halfway through for even cooking.
- While the potatoes are baking, prepare the alioli. In a food processor, combine the minced garlic, egg yolks, lemon juice, and salt. Process until the mixture is smooth and well combined.
- With the food processor running, gradually drizzle in the remaining 1 tablespoon of olive oil. Continue processing until the alioli is thick and creamy, adjusting the salt if necessary.
- Once the potatoes are done, transfer them to a serving dish and generously drizzle the alioli over the top. Serve immediately, garnished with additional minced garlic or finely chopped parsley if desired.
Tips
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the alioli.
- Experiment with different types of potatoes; Yukon Golds or Red potatoes work wonderfully for this recipe.
- If you're concerned about using raw egg yolks, substitute with store-bought mayonnaise for a quick and safe alioli alternative.