Prepare to embark on a culinary journey that will transform your ordinary potato side dish into a mouthwatering Spanish sensation! These Verdaderas Patatas al Ali Oli are not just potatoes – they're a creamy, garlicky explosion of flavor that will make your taste buds dance with joy. Whether you're looking to impress dinner guests or simply craving a luxurious comfort food, this recipe promises to elevate your cooking game and transport you straight to the vibrant kitchens of Spain.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and cubed
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt to taste
- Paprika for garnish
Instructions
- Wash and peel the potatoes, cutting them into uniform 1-inch cubes to ensure even cooking.
- Fill a large pot with salted water and bring to a rolling boil over high heat. Carefully add the potato cubes and cook for 15-20 minutes until they are tender but not falling apart.
- While potatoes are cooking, prepare the ali oli sauce. In a medium bowl, combine minced garlic, mayonnaise, fresh lemon juice, and a pinch of salt. Whisk thoroughly to create a smooth, creamy mixture.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes to remove excess moisture, which helps the sauce adhere better.
- Transfer the potatoes to a large serving dish and let them cool slightly for 5 minutes.
- Pour the prepared ali oli sauce over the warm potatoes, gently tossing to coat each potato cube evenly.
- Sprinkle paprika over the top for added color and a subtle smoky flavor.
- Serve immediately while the potatoes are still warm, ensuring the sauce is evenly distributed.
Tips
- Potato Perfection: Choose starchy potatoes like Russet or Yukon Gold for the best texture and ability to absorb the creamy sauce.
- Uniform Cutting: Ensure all potato cubes are roughly the same size to guarantee even cooking and consistent texture.
- Sauce Consistency: Whisk the ali oli sauce thoroughly to create a smooth, well-blended mixture that will coat the potatoes evenly.
- Moisture Management: Let potatoes steam dry after boiling to help the sauce adhere better and prevent a watery result.
- Temperature Matters: Serve the potatoes warm but not piping hot to allow the flavors to meld perfectly with the ali oli sauce.
- Garnish Generously: Don't skimp on the paprika – it adds both visual appeal and a subtle smoky undertone to the dish.
- Fresh is Best: Use fresh garlic and squeeze the lemon juice right before mixing for the most vibrant flavor profile.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 3g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 20mg
