Roast Potatoes with Allioli Dressing Recipe

Servings: 4

Time: 1hr 15 min

Diet: Veg, GF

Roast Potatoes with Allioli Dressing Recipe

Roast potatoes the Real Italiano way

Roast potatoes are an all-round winner. Such a basic ingredient with so much potential. Whether it’s a Sunday roast, a party platter or just a warm snack that you’re looking for, roast potatoes never fail to satisfy. But if you’ve never tried them the authentic Mediterranean way, then you’re in for a treat!

There is a certain art and expertise to the perfect roast potatoes. Some people like to parboil them before roasting in the oven and some sprinkle parboiled potatoes with some flour to add some extra crispiness. Whatever way to roast your spuds, we’ve got the perfect secret weapon to elevate your potatoes and add more incredible flavour with your authentic allioli dressing.  

Fun fact: A potato is 80% water! The vegetable hails from Southern America, and the word “potato” comes from the Spanish translation patata.

What is allioli?


Allioli is a mayonnaise-like condiment originating from Spain. Many people confuse allioli with mayonnaise, but its core and distinct flavour is garlic.

Don’t let its name turn you off. It might sound exotic – which it is - but it literally translates to “garlic and oil” from its native language, and it has been a Mediterranean staple for centuries, much like olive oil. Different spellings of the term can be spotted in various countries. For example, in Provence in southern France, the common spelling is aioli, whereas in Spain or the UK, you might see allioli or alioli more often.

Traditional allioli is typically made by mashing high-quality, fragrant garlic cloves and egg yolks into a paste using a pestle and mortar. Then, extra ingredients like lemon juice, mustard and olive oil are added.

The easiest way to describe allioli is it’s like garlic mayonnaise, but these are not to be confused. Allioli is smoother, creamier, and more flavoursome, and it makes a perfect dip for chips or roast potatoes, a drizzle over pizza, or a fresh salad dressing.  

What is Familia Suarez allioli?

What makes the allioli from Familia Suarez unique is that it is made using only the finest purple garlic from the Las Pedroñeras region in Spain. Purple garlic is more fragrant and of a higher quality than the standard garlic you’d find at your local supermarket. It’s also more intense than white garlic so be sure to add it gradually to your meals to avoid overpowering.

Available in a variety of flavours, our allioli is delicate and smooth to perfectly complement your home cooking with an authentic Mediterranean finish.

The sunflower allioli is a classic taste and an incredibly versatile ingredient. It’s perfect for adding extra flavour without the heat.

Familia Suarez Sunflower Oil Allioli


The red pepper allioli is a simple mix of red pepper and garlic. The intense purple garlic with the sweetness of the red pepper will give your potatoes, rice, or meat a unique flavour and a delicious coating of Spanish spices.
Familia Suarez Red Pepper Allioli
Black garlic may sound more powerful but it’s milder in taste than white garlic. It’s made from garlic that has been aged in very specific conditions and temperatures, which turns the cloves black and sticky to enhance and deepen the flavour. This also extracts a sweetness from the garlic, similar to balsamic vinegar. So, if white or purple garlic is too strong, you may prefer our black garlic allioli, which is made from cream of black garlic. It has a more subtle taste but stills brings a unique flavouring and aroma as a finishing touch to any dish.
Familia Suarez Black Garlic Allioli



3 tbsp Familia Suarez allioli (flavour of your choice)

6 baking potatoes

4 tbsp Casa Rinaldi Extra Virgin Olive Oil with Garlic (or lemon for a milder flavour)



1 tsp smoked/sweet paprika

Handful of fresh herbs (parsley, thyme or rosemary)

Cooking method

1. Preheat the oven to 200°C/gas 6 and boil the kettle. Peel the potatoes and cut them into large cubes or wedges. Place them in a large saucepan, cover with boiling water, and season generously with salt. Cover and boil for around 10 minutes until the potatoes are just starting to soften.

Top tip: Don't over boil them. When they’re ready, they should gently fall off a sharp knife when pierced.

2. Drain the potatoes and transfer to a large roasting tin, making sure that they are spread out and not stacked. Drizzle the spuds with a little olive oil, add the paprika, and give them a good shake to make sure they’re evenly coated. Place in the oven for 45 minutes, turning the spuds halfway through.

Top tip: For extra crispiness, give them a good shake so that the edges of the potatoes start to crumble a little and go fluffy - the potato that breaks down around the edges will go super crunchy during cooking. You could also dust the parboiled potatoes with a couple of tablespoons of plain flour (or a gluten-free alternative such as fine polenta) once drained.

3. Once ready, the potatoes should be golden brown and crispy. If they need more colour, place them back in the oven for an extra 15 minutes.

4. Remove from the oven and garnish with some fresh and fragrant herbs and serve with the allioli drizzled over the roasted spuds or on the side for dipping.

Top tip: If you want to add a bit of heat to your roast potatoes, simply sprinkle them with a finely chopped and de-seeded red chilli.

Don’t forget that the possibilities around allioli are endless, so feel free to mix it up. Why not give this recipe a go with some honey roast carrots or parsnips? The fragrant garlic will go perfectly with the natural sweetness of the veg and honey. You could also use it to ramp up fajitas, bruschetta, or a fresh salad.