From josevillalta's kitchen in Spain. 
Boiled Potatoes with Aioli
This dish is made by simply boiling potatoes. Before serving, cut them into cubes about 1 1/4 to 1 1/2 inches (3 to 4 cm) in size. One of the main features of this dish is that you can prepare it ahead of time and leave it at room temperature or lightly chilled. Just a few minutes before serving, toss the potatoes with aioli and chopped parsley. This is a very common appetizer in Spanish cuisine, often served in restaurants or bars. It's typically served on a plate, topped with finely chopped parsley, and usually enjoyed with a beer. It's customary to serve them with toothpicks so guests can eat them easily. This is one of the most affordable and popular bar snacks in Spain, often ordered from the bartender, who prepares it right behind the bar. Sometimes, it's served alongside grilled meats.
Boiled Potatoes with Aioli
This dish is made by simply boiling potatoes. Before serving, cut them into cubes about 1 1/4 to 1 1/2 inches (3 to 4 cm) in size. One of the main features of this dish is that you can prepare it ahead of time and leave it at room temperature or lightly chilled. Just a few minutes before serving, toss the potatoes with aioli and chopped parsley. This is a very common appetizer in Spanish cuisine, often served in restaurants or bars. It's typically served on a plate, topped with finely chopped parsley, and usually enjoyed with a beer. It's customary to serve them with toothpicks so guests can eat them easily. This is one of the most affordable and popular bar snacks in Spain, often ordered from the bartender, who prepares it right behind the bar. Sometimes, it's served alongside grilled meats.
Open in Cookpad AppSteps
- 1
Peel and cut the potatoes into irregular pieces. Place them in a pot of salted water and boil until tender.
- 2
Drain the potatoes well, transfer them to a plate, and chill for at least 1 hour.
- 3
To make the aioli, add salt, sliced garlic, the raw egg, and about 1/4 to 1/3 cup olive oil (2-3 fingers' width) to a mixing cup. Start blending at low speed without moving the blender. When the mixture begins to thicken, slowly move the blender up and down, continuing to add more oil as needed.
- 4
Continue blending until the aioli is thick and to your liking.
- 5
When ready to serve, add 2 or 3 tablespoons of aioli to the potatoes and mix until well combined.
- 6
Finely chop the parsley.
- 7
Sprinkle the parsley over the top and enjoy the potatoes as an appetizer—perfect for sharing.
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
-
Gatte ki kadhi and dry Masala gatta
-
-
-
-
-
-
-
-
-
-
-
shashank -
-
Brussel Sprout with orange sauce
- kevinkimball
