Cooking Instructions
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Step 1
Make garlic oil by confiting (simmering)
Garlic (4 cloves)
in a small saucepan with the
Olive Oil (1/2 cup)
just covering the garlic. Simmer for around 45 minutes, and then remove the cooked garlic from the pan. Allow the oil to cool.
Step 2
Using the back of a chef's knife, crush the confit garlic into a paste with a generous pinch or two of
Salt (to taste)
and set aside.
Step 3
While oil is cooling, preheat oven to 400 degrees F (205 degrees C) to get it ready for the potatoes.
Step 4
Cut
Potatoes (6 2/3 cups)
into even, 1/2-inch pieces.
Step 5
Place potatoes on a large baking sheet and toss in Olive Oil and
Salt (to taste)
until all potatoes are coated. Bake in preheated oven until soft, about 10-15 minutes.
Step 6
To make the aioli, whisk together
Salt (to taste)
,
Dijon Mustard (1 Tbsp)
, and
Egg (1)
. In a steady stream add in cooled garlic oil and whisk until mixture is thick and creamy.
Step 7
Season with
Salt (to taste)
. Mix in juice of the
Lemon (1/4)
. The sauce should be thick enough to run your finger through the back of the spoon to create a line through the sauce. Add the crushed confit garlic. Cover and chill until ready to serve.
Step 8
Finely dice 2 stalks of
Scallions (2 stalks)
.
Step 9
Let potatoes cool slightly, then add to a large bowl. Mix in the homemade aioli, green onions, and
Fresh Parsley (1/2 cup)
.
Step 10
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
garnish with more green onions and serve.
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