450g (1lb) small potatoes, preferably new, unpeeled
Sea salt
1 tablespoon finely chopped fresh parsley
ALLIOLI SAUCE: 6-9 cloves garlic
Salt and freshly ground black pepper
About 150 ml (5 fI 0%/2/, cup) olive oil
Add potatoes to a saucepan of boiling salted water and boil until tender.
Meanwhile, make sauce.
Using a pestle and mortar, crush the garlic with a little salt.
Work in oil a drop at a time; as the sauce thickens, the oil can be added more quickly. Season with salt and pepper.
Drain potatoes well.
Immediately potatoes are cool enough to handle, cut into bite-size chunks, toss with sea salt and the Allioli Sprinkle with parsley, and serve warm.
Variation:
Pound 1 egg yolk with the garlic, then add juice of ½ a lemon to finished sauce.
Add potatoes to a saucepan of boiling salted water and boil until tender.
Meanwhile, make sauce.
Using a pestle and mortar, crush the garlic with a little salt.
Work in oil a drop at a time; as the sauce thickens, the oil can be added more quickly. Season with salt and pepper.
Drain potatoes well.
Immediately potatoes are cool enough to handle, cut into bite-size chunks, toss with sea salt and the Allioli Sprinkle with parsley, and serve warm.
Variation:
Pound 1 egg yolk with the garlic, then add juice of ½ a lemon to finished sauce.