Patatas Alioli — Creamy Garlic Potatoes from the Heart of Spain
Our Patatas Alioli celebrate one of Spain’s most comforting flavor combinations: perfectly fried potatoes enveloped in a generous coating of rich, creamy garlic alioli. This humble tapa is a staple in bars and restaurants across Spain, and at Taperia La Mina in Benidorm, we make it with the care and quality it deserves.
The Art of Spanish Alioli
Traditional Spanish alioli is a masterpiece of simplicity — garlic emulsified with extra virgin olive oil using nothing but skill and patience. At Taperia La Mina, our alioli is made the traditional way: fresh garlic cloves are pounded in a mortar with sea salt until they form a smooth paste, then premium olive oil is drizzled in slowly while stirring constantly until the sauce thickens into a rich, creamy emulsion. A touch of lemon juice adds brightness and balances the bold garlic flavor.
Why Our Patatas Alioli Stand Out
The key to great patatas alioli is getting both elements right. Our potatoes are cut into chunks and fried in olive oil until golden and crispy on the outside, with a fluffy, tender interior. While still warm, they are tossed generously in our freshly made alioli, so every piece is coated in that creamy, garlicky goodness. The dish is finished with a sprinkle of fresh parsley for color and a hint of freshness.
Perfect Pairings
Patatas alioli are wonderfully versatile. They make a satisfying starter on their own, pair beautifully with grilled meats, or can be part of a larger tapas spread alongside our Serrano Ham Platter. For drinks, we recommend a cold Spanish lager or a glass of dry Rueda white wine to complement the rich garlic flavors. Learn more about Costa Blanca’s culinary traditions.