Against the horrenda sauces – we overcome the Cheddar with Bacon, right? -, some potatoes. The classic does not fail in any way: the combination of flavors triumphs, is economical and relatively easy to prepare. In addition, you do not have to fry as with the beloved, which is a great advantage at this time of year.
If you prepare the traditional Alioli, only with oil and garlic and mortar, it has a bit of added difficulty, although lower risks of food intoxication. It must be rather light – not as – since we are interested in covering the potatoes well. In this recipe we show you that way, but be careful, if you want to draw the blender and opt for that alioli that carries yolk – one with garlic, after all, that also – no one will be offended.
Ingredients
For 4 people as an appetizer
- 4 medium potatoes
- 3 or 4 garlic cloves
- 300 ml of virgin olive oil
- 1 tablespoon of vinegar
- Thick salt
- Sal fine
- Fresh parsley
Instructions
Put the whole potatoes with skin with salt with salt.
Meanwhile, prepare the Alioli: Place the peeled garlic in the mortar with some thick salt grains and crush them well until you have a paste. Add the vinegar and mix well. Add the very fine thread -shaped olive oil as it is removed vigorously until a bound alioli has.
Check if the potatoes are ready by clicking them with a knife. Remove them and let them cool the right thing to manipulate them.
Peel them and cut them into large and irregular pieces.
Mix them with the Alioli and the fresh parsley chopped in a bowl. Try and correct the salt point. Serve.
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