Fingerling potatoes with allioli

Fingerling potatoes with allioli

 Who doesn't like to eat delicious boiled new potatoes and garlic mayo. Some people consider Allioli to be the sauce of the Catalan gods and I agree with them.

The purists are very particular about one point though. Eggs are not used in Allioli sauce. But it is very difficult to emulsify garlic and olive oil so I took the easier way and added an egg. Just emulsify some eggs and olive oil. Ha ha! It was not that easy as you can see from my first attempt below. I got a greyish coloured, gooey mess!

It tasted fine but it didn't look appetizing

I tried again and finally figured it out. It takes a bit of patience but the results are well worth it.

Patatas Allioli is such a simple and wonderful dish! Just boiled or steamed potatoes dipped in the allioli sauce. Potatoes and oily garlic are perfect partners! We've eaten it quite often this summer.

Allioli sauce

Ingredients:

1 lb of fingerling potatoes
Some chopped fresh flatleaf parsley
Coarse sea salt

Allioli:

1 large egg at room temperature
1 tablespoon of white wine vinegar or lemon juice
2 or 3 cloves of garlic, peeled - add more garlic if you like
Coarse sea salt (about half a teaspoon)
Half a cup of Spanish extra virgin olive oil and half a cup of corn oil, combined

Method:

To make the Allioli: I used a whisk but a food processor fitted with a metal blade works fine.

  1. In a mortar mash the salt, vinegar and garlic cloves together to form a paste.
  2. Add the egg and whisk the eggs and garlic paste to blend evenly.
  3. Add the oil, drop by drop and whisk the mixture hard.
  4. The mixture will soon thicken and then pour the oil in a slow, steady stream while you keep whisking until the sauce is thick and smooth.

Potatoes:

  1. Wash the potatoes and place in a steamer over boiling water. Steam the potatoes for about 10 minutes and pierce a potato to test that it is cooked. Boil the pototes if you wish. I prefer steaming - I can manage to get the potatoes to be just cooked, ie still firm whereas I have a tendency to over boil potatoes and I end up with burst skins and lots of starch.
  2. Put the steamed potatoes in a serving bowl.

To serve:

Bring the potatoes and sauce to the table. Dip the potatoes in the sauce to coat them thoroughly and enjoy.

Or:

Pour the Allioli sauce over the warm potatoes and toss them gently. Add salt and pepper to taste. Marinate the potatoes for about 15 minutes. Sprinkle the chopped parsley over the potatoes and serve.




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