SHOP
ACCOUNT
HELPCrispy small potatoes with roasted garlic sauce
Crunchy potato quarters served with creamy roasted garlic sauce.
Number of servings
Preparation time
Cooking time
Ingredients
- 30 unpeeled garlic cloves
- 5 tsp olive oil
- 1 egg yolk
- 1.5 tbsp mustard
- 27 cl sunflower oil
- 1.5 tbsp lemon juice
- 1.5 tbsp water
- 1.1 kg baby potatoes (size 35)
- 1.5 garlic clove, peeled
- 1.5 sprig of rosemary
- 5 tbsp sunflower oil
- 1.5 tsp cornflour
- Salt
Instructions
- Prepare the roasted garlic. Place the unpeeled cloves in a recipient and coat them with olive oil.
- Place them in the appliance fitted with the plate. Start the cooking process.
- Using a knife, peel the cloves and extract the pulp. Set aside.
- Wash the potatoes and cut them into quarters, approximately 1.5 cm each.
- Finely chop the peeled garlic clove and rosemary. In a salad bowl, mix the cut potatoes, garlic, rosemary, sunflower oil, cornflour, and salt.
- Place them in the appliance fitted with the plate. Start the cooking process.
- Meanwhile, prepare the roasted garlic mayonnaise. In a small recipient, whisk the egg yolk with the mustard, then add the sunflower oil in a steady stream to emulsify the mayonnaise. Once all the oil is incorporated, add the lemon juice, water, and roasted garlic pulp. Use an immersion blender to blend until smooth and creamy. If you don't have an immersion blender, mix thoroughly with a spoon.
- Serve the potatoes and sauce separately, then enjoy.
This recipe can be made with
OPTIGRILL+ | 6 Automatic Programs + Manual Mode |GC715D28 + Burger press & Skewers
Special Price SAR 699.00 Regular Price SAR 999.00
Reviews
Write Your Own Review