Aioli-Roasted Potatoes

1. 1

   In a mixing bowl, combine garlic, salt, mustard, yolks, lemon juice, and water, and mix well.

2. 2

   Using a mixer, add the olive oil slowly, spoonful by spoonful. The mixer should be set at medium speed, until the aioli thickens.

3. 3

   Slice the potatoes, approximately 6-7 mm thick.

4. 4

   In a baking pan, add aioli to to coat the potatoes generously. Arrange the slices in an overlapping layer, and sprinkle with [coarse] salt and pepper.

5. 5

   Cover with foil, and bake in a hot oven for 1 hour. After an hour check to make sure the potatoes are cooked, then bake uncovered to brown.

6. 6

   Bete'avon!

* Per serving · 4 servings · Values may vary.

No additional tips available.