| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1994 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Very small red potatoes |
| 5 |
lg |
Garlic cloves; peeled |
| 1 |
tb |
Plus 1 teaspoon fresh lemon juice; or to taste |
| 4 |
tb |
Olive oil |
| 3 |
tb |
Chopped fresh parsley leaves; or to taste |
INSTRUCTIONS
Peel a wide strip from around the middle of each potato. In a kettle
combine potatoes and garlic with enough salted water to cover by 2
inches and boil until potatoes are just tender, about 15 minutes.
Drain mixture. Transfer potatoes to a bowl and transfer garlic to a
blender. Add to blender lemon juice, oil, and salt and pepper to
taste and puree dressing. In the bowl toss potatoes with dressing and
parsley. Potatoes may be prepared 4 hours ahead and kept covered.
Serve potatoes warm or at room temperature.
Serves 6.
Gourmet May 1994
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