Baked Potatoes with Mild Alioli - Patatas al Horno con Alioli Suave
Makes 4 servings.
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.
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.
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
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