Cook the unpeeled potatoes -well washed- in a saucepan with salted water and remove them after 20 minutes, when they are well cooked. Later we peel them and cut them into irregular pieces, leaving them in a bowl to cool down well.
We can prepare the aioli or all-i-oli following the traditional recipe and making it only with garlic and oil, without egg and in mortar, or make, like most bars, a simpler preparation, making a garlic mayonnaise that is not too thick so that you can cover the potatoes perfectly.
To make this garlic mayonnaise, or easy aioli, put the egg, the garlic clove and the sunflower oil in a tall glass, add a few drops of lemon and put the mixer straight, leaving it still until the sound changes. So we slowly lift and we have the sauce ready. When the potatoes are cold, add our aioli sauce and mix well, giving enveloping movements and trying not to break. It is better to add the aioli little by little, so as not to go overboard with the quantity.
Finally, we chop a handful of very fine parsley and add it to the aioli potatoes, also with enveloping movements. We reserve a little more to sprinkle on top at the time of serving and a sprig to decorate. We keep the potatoes covered in transparent kitchen film in the fridge for 30 minutes, so that they are very cold when we go to eat them.
With what to accompany the potatoes aioli
The Aioli potatoes They are perfect as an aperitif accompanied by a vermouth, a cold beer or a glass of wine. To serve them, we can cut a few slices of crusty bread because the aioli sauce or all-i-oli that stains the source where we serve them is excellent to spread.
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