The rapid growth of the Latino population in the U.S. (currently 53 million!) has brought excitement to the typical American culinary scene. In fact, one a popular  food trends is “Ethnic Exploration,” a rise in creating authentic Latin dishes at home. So if you’re looking for a tasty dishe from south if the Broader,  here’s a recipe from the folks at Iberia. Enjoy!

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Alioli Potatoes with Iberia Extra Virgin Olive Oil 


2 pounds of white potatoes

4 cloves of garlic

1 large egg

1 ½ cup of Iberia Extra Virgin Olive Oil

½ tablespoon of salt to boil the potatoes

1 tablespoon of lemon juice

Salt and pepper to taste  

Cooking directions: 

Cook the potatoes in one liter of water with the tablespoon of salt until the potatoes are soft. Test softness by poking the potatoes with a toothpick or fork. Peel the potatoes and cut them in medium halves. Put them aside.For the sauce, place the cloves of garlic to roast in the oven for 15 minutes at 500º F in ½ cup of Iberia Extra Virgin Olive Oil.