Allioli is a versatile garlic and oil sauce that is served across the Catalan region of Spain with all manner of dishes, from vegetables and bread to meat and fish. At my house, we like to serve it over crispy, oven-roasted potatoes and on homemade baguettes. But your imagination really is the limit. Just make this sauce once and spread its golden goodness on anything you like.
For the Allioli you will need:
- A mortar and pestle
- Coarse sea salt
- 1 heads of garlic
- Extra-virgin olive oil
- Fresh lemon juice
Directions for the Allioli:
Using a mortar and pestle, crush together the garlic and 1/2 tsp coarse salt until a thick, smooth paste forms. Add a squeeze of fresh lemon juice. Using a whisk and beating vigorously and continuously, add the oil drop by drop in a thin stream until the sauce thickens into a golden mayonnaise, about 15 minutes.
For the Crispy Garlic-Roasted New Potatoes you will need:
- 1/4 cup Allioli Sauce
- About 12 small, roasting potatoes
- One large sprig fresh rosemary
- Additional olive oil
Preheat oven to 400-degrees F. Slice the potatoes thinly, about 1/2-inch thick. Place sliced potatoes in a large bowl and toss with the 1/4 cup Allioli. Add about 1 tablespoon of fresh, torn rosemary leaves. Spread the coated potatoes on a greased cookie sheet in layer one potato thick. Roast until golden and crispy, about 15 minutes on each side.
These make great leftovers! Just refrigerate left-over roasted potatoes, and then roast them a second time on a greased cookie sheet for about 10 minutes at 350-degrees F.