World Flavors Cookbook

Patatas con Allioli

Boiled potatoes dressed in the most pungent, pure garlic emulsion in the world — the Catalan allioli.

Cuisine: Spain

Ingredients

• 1kg waxy potatoes, boiled and halved
• For allioli: 4-6 cloves garlic, 1 tsp salt, 150ml olive oil, 1 tsp lemon juice

Instructions

1. Boil potatoes in salted water until tender. Drain and cool slightly.
2. Make allioli: pound garlic and salt in a mortar to a smooth paste.
3. Drop by drop, whisk in olive oil until a thick, creamy emulsion forms.
4. Add lemon juice to stabilize.
5. Toss warm potatoes in allioli. Serve as a tapa or side dish.