papa arrugadas with aioli

Those wrinkly salted skin potatoes are good as a main menue with this freshly made alioli or as a side dish to fish and meat


what you need for the potatoes:

4 tablespoons Sea Salt

2 1/2 pounds waxy new potatoes ( skin on)


Wash your potatoes, add them to a flat large pot, that has a fitted lid. Fill your pot half full with water and add the salt. Add your potatoes and cook them (depending on the size of them) with the lid covered, for about 15-20 min. After you cooked your potatoes almost  through, take the lid off and keep cooking them until the water is all cooked in 5-10 min.  When the water is cooked all the way in, constantly stir your potatoes and roast them until they have a dry and wrinkled skin. Serve hot and with skin on.


What you need for the aioli:

6 garlic cloves

1/2 teaspoon sea salt

1 very fresh egg yolk

1 cup good quality olive oil

1 tablespoons fresh lemon juice

pinch of white pepper


peel your our garlic and cut them into slices. In a high cup add the yolk, garlic, lemon juice, salt, pepper, olive oil. With an immersion blender go all they way to the bottom, let it stand straight and start blending without any movement for about 2 min. It comes together nicely like a fresh mayo. Serve fresh!


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