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AIOLI garlic kosher salt egg yolk lemon juice Dijon mustard extra-virgin olive oil vegetable oil pepper potatoes boiling potatoes extra-virgin olive oil white wine vinegar paprika garlic chili powder
Viewed: 37 - Published at: a year agoIngredients
- AIOLI
- 2 garlic cloves
- kosher salt
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 3 tablespoons vegetable oil
- pepper
- POTATOES
- 12 small boiling potatoes, scrubbed (about 1 lb/450 g)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1/4 teaspoon hot smoked paprika
- 1 garlic clove, minced
- 1 teaspoon chili powder
Method
- AIOLI:.
- In mortar using pestle, or on cutting board with knife, mince and mash garlic to a paste with a pinch of salt.
- Whisk together yolk, lemon juice and mustard in a small bowl.
- Combine 2 oils and dribble it into yolk mixture a little at a time, whisking constantly until emulsified. (If aioli separates, stop adding oil and whisk until it comes back together, then resume adding oil.).
- Whisk in garlic paste.
- Season with salt and pepper.
- Refrigerate, covered, until ready to use.
- POTATOES:.
- Bring large pan of salted water to boil over high heat.
- Add potatoes and cook until tender (about 20 to 25 minutes).
- Drain and cool.
- Peel cooled potatoes and slice into rounds.
- Transfer to serving plate.
- In bowl, whisk together oil, vinegar, paprika, garlic and chili powder.
- Drizzle paprika sauce and aioli over potatoes.
- Refrigerate any leftovers for another use.
