| Prep: 20 mins | Cook: 1 hr | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 4g | 28g |
| sugars | fibre | protein | salt |
| 2g | 4g | 3g | 1.2g |
Why I Love Spanish Patatas Alioli con Pimientos del Padrón
There’s something utterly delightful about Patatas Alioli con Pimientos del Padrón—the way the creamy aioli melds with the crisp potatoes and the surprising burst of flavor from the Padrón peppers. Now, I spend a lot of time soaking in the Southern charm of Charleston, but this Spanish dish has a spot in my heart and on my dining table. The creamy and garlicky aioli combined with perfectly fried potatoes and the mild heat of the Padrón peppers is a match made in culinary heaven.
An Exquisite Balance of Flavors
One of the reasons I love Patatas Alioli con Pimientos del Padrón is how it offers an exquisite balance of textures and flavors. The smoothness of the homemade aioli paired with the soft interior and crispy exterior of the potatoes is simply irresistible. Add to that the unique and slightly smoky flavor of the Padrón peppers, and you’ve got a dish that’s both comforting and exciting at the same time. It’s the kind of food that makes gatherings feel special, whether as a tapas spread or a side dish at a summer barbecue.
A Nudge from Culinary Greats
Much of my inspiration for this dish comes from chefs like Ferran Adrià, whose innovative takes on traditional Spanish cuisine have changed the way I think about food. His ability to elevate simple ingredients into gourmet dishes is something I admire and aim to replicate in my own kitchen. While I often root my dishes in Southern tradition, this recipe is a glorious exception that brings a little bit of Spain into my home.
This dish is somewhat akin to the Southern tradition of fried okra or hush puppies—where modest ingredients are transformed into something spectacular with the right touches. It also pairs beautifully with grilled seafood, like shrimp or even my favorite, fried catfish. The aioli and the peppers add layers of flavor that complement rather than overpower the main dish, making it a versatile addition to any meal.
Patatas Alioli con Pimientos del Padrón is more than just a recipe; it’s an experience that captures the essence of Spanish cuisine in every bite. Whether you’re an experienced home cook or just venturing out, this dish is a must-try. Trust me, you won’t be disappointed.
What You’ll Need
- 2 lbs of potatoes (about 6 medium-sized potatoes)
- 1 cup mayonnaise
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (optional)
- 1 lb Padrón peppers
- 1 teaspoon sea salt (for garnishing the Padrón peppers)
- 2 tablespoons vegetable oil (for frying the Padrón peppers)
- Fresh parsley (optional, for garnish)
Method
Step One
Peel and dice the potatoes into bite-sized cubes. Place them in a large pot, cover with water, and bring to a boil. Cook the potatoes until they are tender but not falling apart, about 10-12 minutes. Drain and let cool.
Step Two
In a medium bowl, mix the mayonnaise, minced garlic, lemon juice, and extra virgin olive oil until smooth. Season with 1/4 teaspoon of salt and the optional 1/4 teaspoon of black pepper. Adjust the seasoning to taste.
Step Three
Add the cooled potatoes to the bowl with the alioli sauce. Gently mix until the potatoes are well coated. Transfer to a serving dish.
Step Four
Heat the vegetable oil in a large skillet over medium-high heat. Add the Padrón peppers and fry them, turning occasionally, until they are blistered and slightly charred, about 5-7 minutes. Remove from heat and sprinkle with sea salt.
Step Five
Place the fried Padrón peppers around the alioli-coated potatoes on the serving dish. Garnish with fresh parsley if desired. Serve immediately.
