|Crisp Potatoes with Allioli|
|September 25, 2002|
From Williams-Sonoma's online recipe database
3 lb. small red potatoes, unpeeled
1 Tbs. olive oil
Salt and freshly ground pepper, to taste
For the allioli:
1/2 cup olive oil
1/2 cup vegetable, safflower or corn oil
1 egg yolk
4 garlic cloves, minced
2 Tbs. white wine vinegar
Coarse salt and freshly ground pepper, to taste
1 to 2 Tbs. warm water
Position a rack in the upper third of an oven and preheat to 375°F.
Halve the potatoes crosswise and place in a baking dish large enough to hold them in a single layer. Drizzle with the olive oil and season with salt and pepper. Toss to coat evenly, then arrange in a single layer. Bake until golden, tender and crispy, 45 to 55 minutes.
Meanwhile, make the allioli: In a small bowl, combine the two oils. In another bowl, whisk together the egg yolk and 1 Tbs. of the combined oils until an emulsion forms. Drop by drop, add the remaining oil mixture to the egg emulsion, always whisking constantly. Do not add the oil too quickly, and be sure that the emulsion is set before adding more oil. Season with the garlic, vinegar, coarse salt and pepper. Whisking constantly, add as much of the warm water as needed to create a smooth, thick consistency.
To serve, place the potatoes on a serving platter and pour half of the allioli over the top. (Cover and refrigerate the remaining allioli and reserve for another use.) Serve immediately. Serves 6.
Extremely delicious but extremely rich so I only make it every once in awhile. Plus, all that gradual emulsification kills my arm. To add color, I diced chives and sprinkled them over the allioli-covered potatoes.