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Potatoes with mayonnaise ali oli

Aperitif740 minutes5 people250 calories
1/52/53/54/55/5 (1 votes)
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By Irene Arcas

Aioli potatoes

After the success of the patatas bravas, we could not stop publishing the recipe of his "sister", the Aioli potatoes, another classic of Spanish tapas.

It is very simple to make, and the richest thing is how the potatoes are because they are between cooked and candied. They are really delicious.

It is a perfect dish to have prepared in advance, in fact, it is much better to eat them when they have rested for at least 12 hours in the fridge. They will manage an aperitif or a dinner in a jiffy. Try them, you will love them!

As we are going to use a significant amount of oil and water to cook the potatoes, then do not throw away that broth as it will serve us perfectly to make a stew of lentils, chickpeas or any other legume.

Potatoes with mayonnaise ali oli

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Delicious potatoes with ali oli, a classic Spanish tapa. Ideal as a starter, aperitif or dinner.

  • Irene Arcas
  • Recipe type: snacks
  • Calories: 250
  • Rations: 5
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

] Aioli mayonnaise:

  • 2 cloves of garlic
  • 1 egg
  • 300 g of mild olive oil (you can also mix half of sunflower oil)
  • A few drops of lemon
  • Salt to taste

For the potatoes:

  • 100 g of extra virgin olive oil
  • 2 cloves of garlic
  • 250 g of water
  • 600 g potatoes
  • Parsley for garnish

Preparation

  1. Ali oli mayonnaise:
    We weigh the oil in a jar and reserve. We put the garlic in the glass and crush 6 seconds, speed 6. We lower the remains of the walls and cover, add the egg, salt and program 4 seconds, speed 5.

  2. We put the selector in speed 4, without programming time, we put the cup and we are pouring very little by little the oil that we had reserved on the lid. When we have finished adding the oil, we will have our ali oli mayonnaise ready. Add a few drops of lemon and add salt if necessary. We booked.

  3. Potatoes:
    Put the oil and garlic in the glass and crush 5 seconds, speed 6. We program 4 minutes, varoma temperature, spoon speed.

  4. Add the water, the potatoes in large pieces, the salt and program 12-15 minutes, varoma temperature, left turn, spoon speed. The cooking time will depend on the size to which we have cut the potatoes and on the variety of potato. That is why it is better to stay short of time, check and add minutes if necessary. We check that they are to our liking with a fork. We drain the liquid with the basket (reserving it to use it in a stew for example) and let the potatoes cool. We mix them with the aioli mayonnaise and the parsley.

 TM21 equivalences

Thermomix equivalences

More information - patatas bravas

Source - Spoon Speed


Discover other recipes of: Aperitif, Regional Cuisine, Less than 1/2 hour

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  1.   Maite said
    ago 10 years

    Hello, I love this recipe, do not you put the basket to cook the potatoes? I am afraid that they will come undone

    Reply to Maite
  2.   Irene Arcas said
    ago 10 years

    Hello Maite, it is important that you cut the large potato pieces, that you put the turn to the left and that you put less time and add more minutes if necessary. It is that they are richer completely submerged in the water with oil, than in the basket or varoma. Give them a try! They are really delicious. You already tell me, okay? And thanks for writing us 🙂

    Reply to Irene Arcas
  3.   maria said
    ago 9 years

    I have been yummy.Thank you

    Reply to maria