fbpx Print
Vegan Patatas Alioli (Aioli Potatoes).- Patatas alioli (aioli potatoes) is a typical Spanish tapa. It's a perfect summer cold recipe and this vegan version is low in fat and easier to digest.

Vegan Patatas Alioli (Aioli Potatoes)

  • Author: Simple Vegan Blog
  • Prep: 15 mins
  • Cook: 20 mins
  • Total: 35 mins
  • 2-4 1x
  • Salad, side dish
  • Vegan, Spanish

Servings 2-4 1x

Scale Tap or hover over number to scale servings

Patatas alioli (aioli potatoes) is a typical Spanish tapa. It’s a perfect summer cold recipe and this vegan version is low in fat and easier to digest.

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

  1. Peel the potatoes and cut them into 1 inch cubes (2.5 cm).
  2. 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.
  3. 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.
  4. 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