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Stop mashing, baking and frying your potatoes and experiment with a classic Spanish tapa, patatas alioli. Spaniards drool over these tender potatoes covered in a smooth and rich mayo-like sauce made by emulsifying garlic and olive oil. Eggs give it extra body and a richness which, when cut by a bit of acid, is delicious. Olive oil, garlic and potatoes just might be Spain’s culinary holy trinity. Make them once and you’ll be eating them religiously.

Ingredients:

  •  6-7 small Potatoes
  • 2 eggs
  • 1-2 garlic cloves, minced (how much do you like garlic)
  • Salt and pepper
  • 1 teaspoon of vinegar or lemon
  • Olive oil
  • Fresh parsley, chopped

1. Fill a large pot with cold water and bring it to a boil with the skin-on potatoes. Lower the heat enough to stop the boiling and cook until fork tender, approximately 20 minutes.

2. While they cook, prepare the sauce. In a bowl using a whisk, electric hand mixer or immersion blender, mix the eggs, garlic, salt and the vinegar or lemon. The acid serves to stabilize the emulsified sauce’s texture by preventing protein coagulation and, therefore, separation. It also cuts through the richness of the olive oil from a flavor standpoint.

3. Keep the mixer on and add a steady stream of olive oil, slowly at first, until you reach a consistency that is thinner than a store-bought mayonnaise, yet still has body.

4. Peel the potatoes with the back of a pairing knife and cut into bite-size pieces. Cool to room temperature. If you do not cool them, the potatoes will soak up too much sauce and become overly soft. If you cool them too much, they will not soak up any flavor. Mix with the alioli and garnish with the parsley.

Note: While Salmonella does not grow in acidic environments, the egg yolks in this recipe are raw, so use proper caution if it is of concern in your area.

 

 

 

 

 

 

 

 

 

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