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This very popular, and sometimes coarsely interpreted tapa, goes well
with a generous wine with both body and freshness, such as a Manzanilla
from Sanlúcar
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Patatas alioli (Potatoes with Alioli Sauce)
Preparation
Boil the potatoes whole with their skin on in a large pan filled with water. Once they are cooked, let them cool slightly and then peel them. Cut them into bite-sized pieces and sprinkle some salt over them. Pour over the mayonnaise, mixing it with the crushed garlic and some chopped parsley.
Preparation: Sonia Fuentes/©ICEX.
30 minutes to 1 hour
- 3 o 4 medium-sized potatoes
- 1 small garlic clove
- 125 gr mayonnaise
- Salt to taste
- 3 o 4 medium-sized potatoes
- 1 small garlic clove
- 4.409 oz mayonnaise
- Salt to taste
- 3 o 4 medium-sized potatoes
- 1 small garlic clove
- 0.605 cup mayonnaise
- Salt to taste
Wine match