I like potatoes with aioli a lot so I’m going for tapas, who’s signing up? This is one of the most classic aperitifs in our bars, who hasn’t had this appetizer more than once with a good cold beer? and how good they feel sitting on a terrace with good company.
It is one of those potato recipes that gathers all the ingredients to succeed and please everyone. On the one hand, there are the potatoes, which is a tuber that we love, and on the other, there is the aioli sauce , which is very popular in our gastronomy. Putting them together, we have a plate 10 that goes wonderfully cool in summer.
These potatoes, although they are a classic, continue to surprise me every time I taste them. It is one of those options that come to you from a movie at any time, they are perfect for when you have visitors, you don’t have much time to hang out in the kitchen or you just feel like it. In short, they are all advantages and flavor.
And if you like potatoes as much as I do, here are some recipes that are as easy as this one: fries without oil orBaked egg casserole with potatoes . Ah, I forgot, I’m also going to teach you How to make a simple sea aioli sauce that is yummy.
Go ahead and prepare this tapa that is so ours. I assure you that it is to lick your fingers !!!
3 medium potatoes
1 clove garlic
A few sprigs of parsley
Olive or sunflower oil (whichever you prefer)
A splash of apple cider vinegar
Step by Step:
Put the washed and skinned potatoes in a pressure cooker with a little water and salt, steam them for 5-10 minutes, depending on the size. I prefer them that way because they have more flavor and do not break. But if you like the traditional way more, put a casserole with the potatoes, a little salt and cover them completely with water. Bring them to a boil and cook for about 30 minutes until soft.
While the potatoes are being cooked, you are preparing the aioli. You break the egg and put it in a blender glass, add the vinegar, salt, garlic (without the heart) and a good amount of oil. You introduce the arm of the mixer to the bottom of the glass and mix without lifting it until it begins to emulsify and when it begins to thicken, you go upwards gently.
Put the mayonnaise in a bowl, add the chopped parsley, mix it and put it in the refrigerator until the potatoes are ready.
When the potatoes are cooked, you can check it by pricking them with a fork, drain them and let them warm. Once cold, you peel them and cut them into large cubes and place them on a plate. You put the sauce on top and let them cool in the fridge. If you prefer another type of mayonnaise, here are these sauces that are delicious: bell pepper mayonnaise and curry mayonnaise .
My tips and tricks
The germ or heart of the garlic is removed so that it does not repeat.
You should choose potatoes that do not fall apart when cooked, they are the ones with the smoothest skin.
They are allowed to cool before peeling so that they do not break.
Do not put the parsley while you are assembling the aioli so it does not disintegrate.
You can consume them at the moment, but if you put them in the refrigerator they are much better.
You can adjust the garlic level to your liking.
I advise you to prepare them and you will tell me how they have been. You are sure to love them !!!
Note: the price is indicative, it all depends on where you are going to buy.Greetings and until the next recipe. I’ll wait for you.
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