Alioli is a catalan word meaning oïl and garlic - the spanish version of the french aïoli.
- 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.
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.
Photo by: Javier Peñas / ©ICEX. Collaboration : Instituto Español de Comercio Exterior
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