Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Potatoes Tapas in Garlic Mayonnaise (Patatas Aioli)
Tender boiled potatoes folded into a creamy garlic-and-parsley aioli, a classic Spanish tapa.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
5 steps- 1
Boil the potato chunks in generously salted water until just fork-tender, about 10 to 12 minutes; drain and let cool slightly.
- 2
While the potatoes cook, stir together the mayonnaise, garlic, lemon juice, and a pinch of salt in a small bowl; let it sit so the garlic mellows.
- 3
Heat a thin layer of olive oil in a large skillet over medium-high heat and fry the potato chunks in batches until golden and crisp on the outside, 5 to 6 minutes, turning occasionally.
- 4
Drain the fried potatoes on paper towels and season with salt while still hot.
- 5
Arrange on a platter, spoon the garlic mayonnaise generously over the top, and dust with smoked paprika and parsley before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving320
Calories
4 g
Protein
30 g
Carbs
21 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Patatas alioli is a cornerstone of the Spanish tapas bar, where cubes of cooked potato are bound in a garlicky emulsion and set out cold alongside a drink. True alioli is an ancient Mediterranean garlic-and-oil emulsion that predates mayonnaise, though most modern bar versions are an egg-based garlic mayonnaise. The dish is humble by design, a few cheap ingredients that depend entirely on a good potato and a punchy garlic sauce.
Listahan note
This version cooks the potatoes to a creamy, just-tender point and dresses them while barely warm so they drink in the garlic mayo, keeping the garlic raw and assertive the way a tapas bar would.
Technique cues
- Boil the potatoes whole or in large chunks so they cook evenly and do not waterlog, then cut them after to keep clean edges.
- Dress the potatoes while they are still slightly warm so they absorb the garlic mayonnaise instead of just being coated.
- Keep the garlic raw and grated for the true sharp tapas-bar bite, balancing it with lemon so it does not turn harsh.
Kitchen flow
- Parallel prep
- Whisk the garlic mayonnaise while the potatoes boil, so the sauce is rested and ready the moment the potatoes are cool enough to cut.
- Make-ahead
- Boil the potatoes and make the sauce a day ahead, keeping them separate; combine a few hours before serving so the flavors meld without going gluey.
- Leftover move
- Smash leftovers into a quick potato salad with extra herbs, or crisp them in a skillet for breakfast potatoes.
- Cleanup rhythm
- One pot for the potatoes and one bowl for the sauce; grate the garlic straight into the bowl to skip a board, and rinse the grater right away.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
waxy potatoes
main body
Purpose: Waxy potatoes hold their cubed shape and turn creamy without falling apart in the sauce.
Handling: Boil whole until just tender, cool slightly, then cut into bite-size cubes.
Adaptation: Yukon Golds give a buttery middle; new potatoes work and need no peeling.
garlic
defining flavor
Purpose: Raw garlic is the whole point of alioli and gives the dish its sharp, lingering punch.
Handling: Grate or mash to a paste with a little salt so it disperses evenly through the mayo.
Adaptation: Roasted garlic makes a mellower, sweeter version if raw is too sharp for the table.
mayonnaise or egg yolk and oil
emulsion base
Purpose: The creamy emulsion is what binds the potatoes and carries the garlic across every bite.
Handling: Whisk garlic and lemon into good mayonnaise, or build a true alioli by emulsifying oil into yolk and garlic.
Adaptation: A vegan mayo makes it egg-free; Greek yogurt lightens it but loses some richness.
lemon juice
acid balance
Purpose: Acidity keeps the raw garlic and rich mayo from feeling heavy and ties the sauce together.
Handling: Squeeze fresh and whisk into the sauce to taste.
Adaptation: Sherry vinegar gives a more Spanish, less floral acidity.
parsley
fresh finish
Purpose: Chopped parsley adds color and a green note that lifts the creamy, garlicky cubes.
Handling: Chop fine and fold in or scatter over just before serving.
Adaptation: Chives or a pinch of smoked paprika are common tapas-bar finishes.
Technique notes
- Salt the potato cooking water well; under-seasoned potatoes will taste bland no matter how punchy the sauce.
- Let the dressed potatoes rest 30 minutes before serving so the garlic mellows slightly and the flavors settle into the cubes.
- If the garlic is too sharp, fold in a spoonful of the boiled potato mashed into the sauce to soften the edge while keeping it creamy.
Ingredient swaps
- Egg-free option
- Use a quality vegan mayonnaise as the emulsion base for a fully egg-free alioli.
- Lighter direction
- Cut the mayo with Greek yogurt and lean on extra lemon and garlic to keep the flavor bold.
- Milder garlic direction
- Use roasted garlic in place of raw for a sweeter, gentler sauce that suits a wider table.
Serve alongside
- pan con tomate
- Spanish tortilla
- marinated olives
- padron peppers
- chilled Spanish cava
- dry sherry
- sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate dressed in a sealed container for up to three days; serve cold or at room temperature with no reheating. Because of the mayonnaise, keep it chilled and do not leave it out for long stretches. It does not freeze, as the potatoes and emulsion both break down on thawing.
Equipment
- pot for boiling
- mixing bowl
- microplane or garlic press
- whisk
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