Ingredients
- 1 pound potatoes (450 g)
- 1/2 cup vegan oil-free aioli (100 g)
- 1 tbsp chopped fresh parsley
- 1/4 tsp salt (optional)
Instructions
- Peel the potatoes and cut them into 1 inch cubes (2.5 cm).
- Steam them for about 20 minutes or until soft. You can also boil them if you want. Let them cool down completely at room temperature.
- Add the aioli, parsley and salt and stir. Keep in the fridge in a sealed container for at least one hour or until it’s cold. You can also serve it immediately, although I prefer my patatas alioli cold.
- Store in the fridge in a sealed container for up to 4 days.
Notes
- We made half of our vegan oil-free aioli recipe (1/2 cup or 100 g).
- You can also make this recipe using this vegan aioli, which it’s not oil-free (omit the spinach if you don’t want your aioli green).
- Try the patatas alioli before serving and add more salt if needed.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 159
- Sugar: 1.7 g
- Sodium: 299.6 mg
- Fat: 5.7 g
- Saturated Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4.7 g