Patatas Alioli

• 4 garlic cloves, peeled
• ¼-½ tsp salt, to taste
• ¼ pt /

Have all your ingredients at room temperature. Pound the garlic in a mortar until it becomes a fine paste. Adding a pinch of salt at the beginning will help give the garlic a ‘grip’ in the mortar. Add the oil slowly but constantly, stirring all the time until the sauce thickens. Mix the lemon juice with a few drops of water and add to the sauce with more salt if necessary. Mix with the potatoes