potatoeswithallioli.jpg (38995 bytes)


1lb small potatoes, unpeeled
sea salt
1 tablespoon finely chopped fresh parsley
Allioli sauce
6-9 gloves garlic
salt and fresh ground black pepper
2/3 cup olive oil

Add to potatoes to a saucepan of boiling salted water and boil until tender.

Meanwhile make sauce.  Using a pestle and mortar, crush garlic with a little salt.  Work in oil a drop at a time; as the sauce thickens oil can be added more quickly.  Season with salt and pepper.

Drain potatoes well.  Immediately after potatoes are cool enough to handle, cut into bite-sized chunks and toss with the sea salt and allioli.  Sprinkle with parsley and serve warm

Serves 4 - 6

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