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Baked Potatoes with Mild Alioli - Patatas al Horno con Alioli Suave

Baked Potatoes with Mild Alioli

Makes 4 servings.

Prep Time: 30 minutes

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4 potatoes

fresh herbs (thyme, basil, parsley)



Mild alioli:

2 cloves

1 egg yolk

1/2 cup
extra virgin olive oil

Traditional alioli:

2 cloves

1/2 cup
extra virgin olive oil

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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

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GA  Rated 5 Stars