Potatoes with Aioli
Ingredients
- 800 gPotato (peeled and cut into 2cm cubes)
- 4 pcGarlic (degermed and finely minced)
- 1 pcEgg (yolk only, at room temperature)
- 200 mlExtra virgin olive oil
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 0.5 pcFlat-leaf parsley (finely chopped)
Method
Tender potato cubes coated in a smooth, creamy garlic sauce. The emulsion should be thick enough to coat every piece, delivering a sharp, fresh garlic kick that wakes up the palate.
- 1
Place the potato cubes in a pot of cold water with a large pinch of grey sea salt. Bring to a boil and cook for about 15 minutes. A knife tip should slide in without resistance, like butter, but the cubes must remain intact.
- 2
In a mortar or bowl, crush the garlic with a pinch of salt until you get a smooth, sticky paste. No visible chunks should remain.
- 3
Add the egg yolk to the garlic paste. Pour the olive oil in a very thin stream while whisking vigorously. The sauce should rise and thicken until firm and glossy. Finish with a squeeze of lemon juice to stabilize the emulsion.
- 4
Drain the potatoes and let them cool slightly. Gently mix with the sauce so the starch binds everything together. Sprinkle with chopped flat parsley before serving chilled.
Frequently asked questions
How do you get this dish right?
- Do not overcook the potatoes; they must hold on a fork without mashing.
- The alioli must be emulsified slowly: if oil is added too fast, the sauce will break.
- Mix the sauce with the potatoes while they are still warm for better flavor absorption.
How long does this dish keep?
Keep for 24 hours in the refrigerator in an airtight container. Do not freeze.
