Garlic Sauce and Potatoes Crunchy

Tasty crispy potatoes spiced up with velvety garlic sauce, you will feel like in a Spanish tapas bar.

The original recipe uses Aioli sauce with a mayonnaise and garlic base, I leave you with both recipes you can choose your favourite.

For the Garlic Mayonnaise:

• Garlic 4 cloves
• Olive oil 330ml
• Egg yolks 2 large
• Lemon juice 1
• Salt and white pepper
• Parsley to taste
• Garlic mayonnaise preparation

Peel and crush 4 cloves of garlic until creamy, if you have a mortar with pestle use it.

In a bowl, break two eggs, keeping only the yolks, and start beating with a whisk, adding the oil in a trickle. Once you have incorporated all the oil and the mixture is whipped, add the garlic cream, salt, white pepper, lemon juice and parsley.

Leave in the fridge for at least 2 hours before serving.

• For the Garlic Sauce
• Milk 350ml
• Butter 30g
• White flour 30g
• Garlic 3/6 cloves 
• Salt and white pepper to taste

Preparation of garlic sauce:

In a fairly large saucepan, we melt 30g chopped butter and a peeled clove of garlic over a low flame. 

Once the butter has melted, we add the 30g sifted flour and stir to create the 'white roux'.

As soon as the mixture takes on a light golden colour, add the 350 ml milk and whisk to prevent lumps from forming and cook for about 10 minutes with the garlic cloves.

Once it has come to the boil, turn off the heat and season with salt and pepper and a generous handful of parsley. Allow it to cool slightly and with the aid of the minipimmer, make it smooth and velvety. 

Potato preparation:

The same procedure applies to the potatoes, cut them into wedges and season with oil, salt, pepper, paprika, and garlic powder, chilli pepper, and dried marjoram.

Cook them about 25/35 minutes depending on the size of the wedges.

If you want a recipe with potatoes and cheese fondue, look for this one below:

Looking for Fondue & Fondué recipe in my Blog...

Two ways of making cheese fondue, one typical French and the other more classic Italian.

All you have left to do is serve and enjoy, see you next recipe....

A greeting from your Chef Mirko Giacometti⭐️