Alioli Potatoes with Iberia Extra Virgin Olive Oil
Ingredients:
4 servings
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.
- In a container, put the roasted garlic, leftover Iberia Extra Virgin Olive Oil and the egg. With a manual beater or a blender, mix the ingredients for a few minutes until it has a smooth consistency, then add and mix the lemon juice.
- Add the mix to the potatoes, season with salt and pepper and serve.
