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PATATAS ALIOLI
(Potatoes in Garlic Mayonnaise)
This is a very popular tapa at bars in Spain, and is often served compliments of the house when you order a drink.
Servings: 4-6
¾ pound potatoes, preferably red waxy, cut into quarters
½ teaspoon salt or 1 teaspoon chicken bouillon crystals
½ cup mayonnaise
3 cloves garlic, mashed to a paste or put through a garlic press
2 Tablespoons minced parsley
- Bring salted or chicken bouillon flavored water to a boil. Add the potatoes, cover, and simmer for 15 minutes or until done.
- Peel and cut the potatoes in to ¾ inch chunks.
- In a bowl, combine the mayonnaise, garlic, and parsley. The mayonnaise should be a little thin to combine smoothly with the potatoes – dilute with a little vinegar or fresh lemon juice if necessary.
- Fold in the potatoes gently, season with salt if desired to taste, and let sit for about 20 minutes at room temperature before serving. Or make ahead and refrigerate, then return to room temperature.
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