Spanish Tapas Flamenco Dancer

Patatas Al-i-Oli - Fried Potatoes with Garlic Mayonnaise

The extensive range of tapas dishes includes a huge variety of dishes with potatoes!
In tapas bars, al-i-oli potatoes are usually served with a sauce made from egg, which makes it lighter. Once the potatoes have been mixed into the sauce, parsley is snipped over the top.

Serves:  6 to 8


4 x cloves of garlic
150 ml (5 fl oz) olive oil
A few drops of water
Juice of ½ lemon
450 g (1lb) of new potatoes, peeled, and diced into 4cm (1 ½-inch) cubes
Oil for frying
1 tablespoon chopped fresh parsley


Use a pestle and mortar to crush the garlic to a fine paste, then season with salt. Add the oil slowly but steadily – a traditional oil dispenser is perfect for this – stirring until the sauce thickens. Mix a few drops of water and lemon juice to taste. Set aside

Frying Potatoes. Place oil in a deep pan. Heat the oil until its start to shimmer, not smoking. Fry the cubes of potato for about 2 minutes. Then reduce the heat so that the oil is just bubbling. Then fry the potatoes for another 10 minutes or until they are cooked all the way through. Finally bring the heat back up and fry until the potatoes are golden and crisp, which is about another 3minutes. Drain on paper towels and sprinkle with a small amount of salt.


Serve in a bowl or on a platter. Dribble the sauce over the potatoes. You can also add some Salsa de tomate frito as well and the dish becomes more like a patatas bravas!

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