Potatoes with aioli

Cooked this way, the potatoes are a real treat.

Potatoes with aioli


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
  • salt

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