Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): tell us
Ingredients
Preparation
Alioli Sauce (1 cup):
In a blender or food processor, combine the garlic, water, and salt and process until a smooth paste forms.
Combine the olive and corn oils in a measuring cup with a spout. With the motor running, add the oils in a SLOW, THIN, STEADY STREAM, continuing to process until the oils are completely incorporated and the souce has emulsified.
Transfer the souce to a bowl. use inmediately or cover and store in the refrigerator for up to 1 week
In a soucepan, combine the potatos with wate to cover and bring to a boil over medium-high heat. Decrease the heat to low and cook, uncovered, for 20 to 30 minutes, or intil fork tender. Drain and let cool.
Peel the cooled potatos and cut them into small, irregular chunks about the size of chesnuts.
In a bowl, combine the potatos and 1/2 cup of Alioli sauce, folding gently until completely blended. Sprinkle with parsley and serve at room temperature
