History and origin
Roasted potatoes, a soft heart and an intensely garlicky alioli
Patatas asadas con alioli play on an instantly appetising contrast. Dry heat browns the edges and concentrates the potato's flavour while the inside stays tender. The alioli brings an unctuous texture and a garlicky force that wakes up this simple base; served apart, the sauce better preserves the roasted surfaces.
The name calls for genuine editorial caution, though. Spanish guides commonly describe patatas alioli, and Almería's official gastronomy guide lists patatas ali-olí among the popular tapas. Those sources attest the potato-alioli pairing, not a uniform roasting method: depending on the bar, the potatoes may be boiled, fried or roasted, and cut in different ways.
The page keeps the inventory's label without turning it into an old Alhama speciality: it stands for a current counter tapa, easy to share and familiar across Spain. To avoid confusion with bravas, the visual reference stays skin-on wedges, a dry golden surface and one single ivory sauce — the garlic should be frank without erasing the potato's own taste.
