Potatoes with aioli
Cooked this way, the potatoes are a real treat.
Boil the potatoes in their skins in salted water. Finely crush the garlic in a mortar, add the egg yolks and salt and beat with a wooden spoon, pouring in the oil a little at a time. Continue whisking until the aioli becomes firm (it should have a consistency similar to mayonnaise).
Serve with peeled boiled potatoes.
- 10 medium-sized potatoes
- 2 egg yolks
- 180 ml olive oil
- 2 garlic cloves