Inspired by the flavors of Basque Country, these golden potatoes tossed with a garlicky, mildly spicy chili aioli are simple yet deeply satisfying. The dish captures the essence of rustic coastal cooking—humble ingredients elevated by vibrant local spice. Whether served warm as a side dish, at room temperature for a picnic, or as a tapas-style appetizer, these Basque potatoes bring warmth and color to any table.
INGREDIENTS:
For the Chili Aioli:
1 large egg yolk (or 1 whole egg for immersion blender method)
2–3 garlic cloves, minced or crushed into a paste
1–2 teaspoons Basque chili powder* (or piment d’Espelette), to taste
½ teaspoon Dijon mustard
1 tablespoon fresh lemon juice
½ teaspoon sea salt, plus more to taste
2/3 cup neutral oil (such as avocado or grapeseed)
1/3 cup extra-virgin olive oil
*Basque Chili Powder is available locally from Borba Family Farms
For the Potatoes:
1½–2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized cubes or wedges
Olive oil, for roasting or frying
Salt, to taste
Fresh parsley, chopped, for garnish
METHOD:
To Make the Chili Aioli:
In a medium bowl or the cup of an immersion blender, combine the egg yolk (or whole egg), garlic, Basque chili powder, mustard (if using), lemon juice, and salt.
Blend or whisk briefly to combine.
Slowly drizzle in the oils—starting with the neutral oil, then the olive oil—in a thin, steady stream while whisking or blending continuously, until the mixture thickens into a smooth, creamy aioli.
Taste and adjust seasoning with additional salt or lemon juice, if needed.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
To Prepare the Potatoes:
Boiling Method (Traditional for Patatas Alioli):
Place the cubed potatoes in a pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer until fork-tender, about 15 minutes. Drain well and allow to cool slightly before tossing with aioli.
Frying or Roasting Method (Similar to Patatas Bravas):
Preheat oven to 425°F. Toss potatoes with olive oil and salt, spread on a baking sheet, and roast until golden and crisp, about 25–30 minutes, turning once halfway through.
Alternatively, fry potatoes in hot oil until golden brown and crisp. Drain on paper towels and sprinkle with salt.
To Serve:
Gently toss the warm or room-temperature potatoes with a generous amount of aioli, or arrange the potatoes on a platter and drizzle the aioli on top. Garnish with chopped parsley before serving.
SERVING SUGGESTIONS:
- Serve alongside grilled fish, roasted chicken, or Spanish-style omelets.
- Add to a tapas spread with olives, charcuterie, and roasted peppers.
- Double the aioli recipe to use as a dip for artichokes or grilled vegetables.
