This easy-does-it recipe from our friends at Iberia, makers of fine extra virgin olive oil, makes a great side dish. As you probably know, olive oil is one of the healthiest oils and is a large part of the Mediterranean diet, touted by physicians and health researchers to be one of the most healthful diets.
If you have leftovers of these delicious potatoes, cut them up a bit more and fry them for delicious breakfast potatoes.
Editor’s note: This recipe calls for one uncooked egg. While I don’t mind using raw eggs in recipes, some health authorities warn against it, especially for those with compromised immune systems. If the egg concerns you, substitute pasteurized eggs, available in most stores.
Recipe courtesy Iberia Foods www.iberiafoods.com
Makes 4 servings
2 pounds of white potatoes
4 cloves of garlic
1 large egg (* See Editor’s Note)
1 ½ cup of Extra Virgin Olive Oil (Iberia suggests their EVOO, but, of course, you can use any quality olive oil)
½ tablespoon of salt to boil the potatoes
1 tablespoon of lemon juice
Salt and pepper to taste
Cook the potatoes in one quart (1 L.) of water with the tablespoon of salt until the potatoes are soft. Test softness by poking the potatoes with a toothpick or fork. Peel the potatoes and cut them in medium halves. Put them aside.
For the sauce, place the cloves of garlic to roast in the oven for 15 minutes at 500º F in ½ cup of Extra Virgin Olive Oil.
In a container, put the roasted garlic, leftover Iberia Extra Virgin Olive Oil and the egg. With a manual beater or a blender, mix the ingredients for a few minutes until it has a smooth consistency, then add and mix the lemon juice.
Add the mix to the potatoes, season with salt and pepper and serve.