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Baby Potatoes with Aļoli: Submitted by: Robert Losee | Date Added: 20 Sep 2011
Listed in: Tapas

1 lb/450g baby new potatoes
1 Tablespoon chopped fresh flat-leaf parsley

1 large egg yolk, at room temperature
1 Tablespoon white wine vinegar or lemon juice
2 large garlic cloves, peeled
salt and pepper
5 Tablespoons Spanish extra virgin olive oil
5 Tablespoons corn oil

Cooking Instructions

as part of tapas meal

1) To make the aïoli, place the egg yolk, vinegar, garlic, and salt and pepper to taste in a food processor fitted with a metal blade and blend together. With the motor running, very slowly add the olive oil, then the corn oil drop by drop at first, then when it begins to thicken, in a slow steady stream until the sauce is thick and smooth. Alternatively, use a bowl and whisk to make the aïoli.

2) For this recipe, the aïoli should be quite thin to coat the potatoes. To ensure this, blend in 1 Tablespoon of water to form the consistency of sauce.

3) To prepare the potatoes, cut them in half or quarters to make bite-size pieces. If they are very small you can leave them whole. Place the potatoes in a large pan of cold salted water and bring to a boil. Reduce the heat and simmer for 7 minutes, or until just tender. Drain well, then transfer to a large bowl.

4) While the potatoes are still warm, pour over the aïoli sauce and gently toss the potatoes in it. Adding the sauce to the potatoes while they are still warm will help them absorb the garlic flavor. Let stand for 20 minutes so that the potatoes marinate in the sauce.

5) Transfer the potatoes with aïoli to a warmed serving dish. Sprinkle over the parsley and salt to taste and serve warm. Alternatively, the dish can be prepared ahead and stored in the refrigerator, but return it to room temperature before serving.

Robert Losee based on 100 Best Classic Tapas by Love Food publishers

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