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Ingredients
- 5 medium sized Idaho potatoes
- 3 small lemons, juiced
- 25 cleaned garlic buttons
- 1 cup olive oil
- 1 tablespoon salt
- 1 cup potato stock (water potatoes are boiled in)
Details
Servings 8
Preparation time 20mins
Cooking time 80mins
Preparation
Step 1
1. Boil potatoes, in skins, in plain water.
2. While potatoes are boiling, clean garlic and place in processor bowl along with salt.
3. Pulse until finely chopped, then with a spatula, push garlic buttons down side of bowl to bottom.
4. Juice the lemons and set aside.
5. When potatoes are done, peel each one and place in processor bowl.
6. Cut each potato into 2 or 3 large chunks then add lemon juice, olive oil and potato stock.
7. Pulsate in spurts until completely blended.
8. Before pouring into serving dish, taste and add more salt, lemon juice or olive oil, based on taste.
9. Allow sauce to rest at least 2 hours before serving.
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