Patatas Alioli
Patatas Alioli
Potatoes, Pastas and Grains
Ingredients
- 4 medium-sized potatoes
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1 egg yolk
- 3/4 cup Fustini’s Medium SELECT olive oil
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, chopped
Directions
- Thoroughly wash potatoes, place in a saucepan, and cover with cold water. Bring the water to a boil over high heat. Reduce to medium-low and cook potatoes, covered until tender, about 15 minutes. Allow to cool for 15 minutes before peeling.
- While the potatoes cool, make the sauce. Mash garlic into a paste, and combine with the egg yolk in a container of a hand/stick blender. Pulse lightly to combine. Gradually add olive oil to the mixture, consistently blending to incorporate the oil as you pour. Once all the oil is added and the mixture has thickened, add the lemon juice and blend to combine.
- Once the potatoes are cooled and peeled, cut into 1" cubes. Coat in the sauce and garnish with chopped parsley.
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