Catalan Allioli Sauce Two Ways

Allioli is a versatile garlic and oil sauce that is served across the Catalan region of Spain with all manner of dishes, from vegetables and bread to meat and fish. Here are two of the ways we like to serve it in my family: on crisp, oven-roasted potatoes and on homemade baguettes. But your imagination really is the limit. Just make this sauce once and spread its golden goodness on anything you like.

For the Allioli you will need:

A mortar and pestle

Coarse sea salt

1-2 heads of garlic

Extra-virgin olive oil

Fresh lemon juice

Directions for the Allioli:

Using a mortar and pestle, crush together the garlic and 1/2 tsp coarse salt until a thick, smooth paste forms. Add a squeeze of fresh lemon juice. Using a whisk and beating vigorously and continuously, add the oil drop by drop in a thin stream until the sauce thickens into a golden mayonnaise, about 15 minutes.  

For the Crispy Garlic-Roasted Potatoes you will need:

1/4 cup Allioli Sauce

About 12 small, roasting potatoes

One large sprig fresh rosemary
Additional olive oil

Directions:

Preheat oven to 400-degrees F. Slice the potatoes thinly, about 1/2-inch thick. Place sliced potatoes in a large bowl and toss with the 1/4 cup Allioli sauce. Add about 1 tablespoon of fresh, torn rosemary leaves. Spread the coated potatoes on a greased cookie sheet in layer one potato thick. Roast until golden and crispy, about 15 minutes on each side.

These make great leftovers! Just refrigerate left-over roasted potatoes, and then roast them a second time on a greased cookie sheet for about 10 minutes at 350-degrees F.

For the Allioli Baguette (aka Garlic Bread) you will need:

Allioli sauce
Butter
Brick of Parmesan cheese
A fresh baguette, preferably homemade* but store-bought will suffice

*I am a huge fan of the recipe for "A French Bread" in the Tassajara Bread Book, which I can't publish here. Anyone who likes to bake should own this book!


Directions for Garlic Bread:

Slice baguette, slather a tablespoon of Allioli sauce between each slice. Place a tab of butter between each slice. Heat at 350-degrees F for about 7 minutes. Sprinkle with freshly grated Parmesan cheese.

Comfort Food Serving Suggestion:

Serve Crispy Garlic-Roasted Potatoes and Homemade Garlic Bread with a Native Son Salad (microgreens and arugula tossed with a balsamic vinaigrette) and homemade chicken pot pie. Enjoy!