Author Notes
I found a recipe using mayo and garlic to roast potatoes years ago, and was inspired to try the same using homemade aioli. —Hummusit
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Ingredients
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4
cloves of garlic, finely chopped
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2
egg yolks
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Pinch
salt
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1 teaspoon
mustard
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1 teaspoon
lemon juice
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1 teaspoon
water
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1 cup
olive oil
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6
medium-large potatoes
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S+P
Directions
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In a mixing bowl, combine garlic, salt, mustard, yolks, lemon juice, and water, and mix well.
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Using a mixer, add the olive oil slowly, spoonful by spoonful. The mixer should be set at medium speed, until the aioli thickens.
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Slice the potatoes, approximately 6-7 mm thick.
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In a baking pan, add aioli to to coat the potatoes generously. Arrange the slices in an overlapping layer, and sprinkle with [coarse] salt and pepper.
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Cover with foil, and bake in a hot oven for 1 hour. After an hour check to make sure the potatoes are cooked, then bake uncovered to brown.
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Bete'avon!
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