Ingredients:
4 potatoes
fresh herbs (thyme, basil, parsley)
butter
pepper
Mild alioli:
2 cloves garlic
1 egg yolk
1/2 cup extra virgin olive oil
Traditional alioli:
2 cloves garlic
1/2 cup extra virgin olive oil
Preparation:
Cut the potatoes into wafer-thin slices approximately .08" thick. No matter if the slices are irregular, as this will give a combination of crispy and souffléd bits. Make a few cuts in the potatoes with a knife. Chop the herbs and add to the potatoes with a few dice of butter and the freshly-ground pepper. Place in a medium/strong oven until crisp. Serve with the alioli.
Mild alioli:
Blanch the garlic cloves in boiling water for 2 minutes. Crush in the mortar and beat in the yolk. Gradually add the oil as if making a mayonnaise. This gives a much milder, creamier alioli than the traditional recipe.
Traditional alioli:
Crush the garlic cloves in the mortar and add the oil drop by drop until an emulsion forms, then gradually trickle in the rest.
Recipe courtesy of Spain GourmeTour magazine
