Alioli Potatoes with Iberia Extra Virgin Olive Oil

Alioli Potatoes with Iberia Extra Virgin Olive Oil

Ingredients:
4 servings

2 pounds of white potatoes
4 cloves of garlic
1 large egg
1 ½ cup of Iberia Extra Virgin Olive Oil
½ tablespoon of salt to boil the potatoes
1 tablespoon of lemon juice
Salt and pepper to taste
Cooking directions:
Cook the potatoes in one liter of water with the tablespoon of salt until the potatoes are soft.

1. Test softness by poking the potatoes with a toothpick or fork. Peel the potatoes and cut them in medium halves. Put them aside.
2. For the sauce, place the cloves of garlic to roast in the oven for 15 minutes at 500º F in ½ cup of Iberia Extra Virgin Olive Oil.
3. In a container, put the roasted garlic, leftover Iberia Extra Virgin Olive Oil and the egg. With a manual beater or a blender, mix the ingredients for a few minutes until it has a smooth consistency, then add and mix the lemon juice.
4. Add the mix to the potatoes, season with salt and pepper and serve.