Aioli Potatoes are a traditional Spanish dish consisting of boiled and diced potatoes, dressed with a garlic and olive oil sauce. The name comes from Catalan “all i oli,” which means garlic and oil. This recipe dates back to ancient times, originating with the Romans, who already had a similar sauce made with garlic, oil, salt, and vinegar. Aioli potatoes are a very versatile dish, which can be served as an appetiser, tapa, garnish or main course.
To make authentic aioli potatoes, the most important step is preparing a good garlic and olive oil sauce, which provides the dish with its flavour and creaminess. There are several ways to make this sauce, but the most traditional method involves using a mortar. Start by crushing garlic cloves with salt, then gradually add olive oil while stirring continuously until you achieve a thick, homogeneous emulsion. You can also make it with a blender, but the result won’t be as authentic.
If the sauce separates or curdles, a trick to salvage it is to re-emulsify it using an egg. This helps to recover the oil and garlic, preventing wastage. While the texture won’t be exactly the same, it avoids the need to discard the sauce entirely.
Another ingredient that will give a special, unique touch to your aioli potatoes is Fragata gazpacha-style olives, which are green olives of the Manzanilla variety, seasoned with vinegar, salt, red peppers, paprika, gherkins, silverskin onions, and chilli peppers. Pairing the flavour of the olives with the aioli potatoes will add a refreshing touch and leave the palate ready to savour another mouthful of aioli.
Ingredients:
- 1 kg potatoes
- 4 garkic cloves
- 200 ml extra virgin olive oil
- Salt
- Chopped parsley
- 1 jar Fragata “Gazpacha style” marinated olives
Preparation:
- Wash and cut the potatoes into medium-sized pieces without peeling. Steam them in a pot until tender but not falling apart. It will be very easy to remove the skins; set them aside.
- Peel the garlic and chop finely. Put it in a mortar with a pinch of salt and crush until you get a paste. Add the oil gradually, continuously stirring the mortar until a thick, light yellow sauce forms. If you find it difficult, you can use a blender, but be careful not to over blend, to avoid the sauce curdling.
- Put the potatoes in a bowl and pour the garlic and oil sauce on top. Mix well so they are coated with the sauce. Sprinkle chopped parsley on top and decorate with Fragata gazpacha-style olives.
- Serve the aioli potatoes cold or warm, and enjoy this traditional dish with good bread and a refreshing drink.
We hope you liked this recipe for original potato aioli with Frigate olives and gazpacha dressing. If you want to know more recipes with Fragata olives, visit our website and discover all the varieties we have for you. Fragata olives, your Mediterranean break.