Boqueria-Style Patatas Ali-Oli

This Boqueria-style dish emphasizes whole-food integrity by using artisanal olive oil and fresh, organic aromatics.

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Ingredients

  • 1 lb Organic Yukon Gold potatoes (scrubbed and chopped)
  • 2 tbsp avocado oil (for roasting)
  • 1/3 cup Extra Virgin Olive Oil (for the ali-oli)
  • 1 large organic egg yolk, room temperature
  • 4 cloves Organic Garlic (minced)
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 2 tbsp Fresh Parsley (finely chopped)
  • 2 tsp Lemon juice

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What you'll need

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut organic potatoes into bite-sized chunks, keeping skins intact for whole-food integrity.
  3. Toss potatoes with the avocado oil, sea salt, and cracked pepper in a large bowl (leave the garlic out — it burns at this temperature).
  4. Spread the potato mixture evenly onto the prepared baking sheet.
  5. Roast for 25–30 minutes, flipping halfway, until potatoes are golden brown and tender.
  6. While roasting, make the ali-oli: whisk the egg yolk with the minced garlic, lemon juice, and a pinch of sea salt, then drizzle in the extra virgin olive oil in a slow, thin stream while whisking constantly until thick, creamy, and emulsified.
  7. Remove potatoes from the oven and pile onto a serving dish while still warm.
  8. Dollop or drizzle generously with the ali-oli, sprinkle with chopped parsley, and serve immediately.

FAQ

What makes this patatas ali-oli clean-eating compatible?

This recipe uses organic, non-GMO ingredients and avoids artificial additives, processed oils, and refined sugars.

Can I use a different type of oil?

While olive oil is recommended for its flavor and nutritional profile, you can substitute with another whole-food oil like avocado or coconut oil if preferred.

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