Potato and garlic sauce
4 servings
20 minutes
Potato and garlic sauce is a simple yet elegant dish of European cuisine that combines the softness of boiled potatoes with the spiciness of fresh garlic. Its roots lie in Mediterranean gastronomy traditions where natural products are transformed into exquisite sauces. The creamy texture, refreshing tang of lemon, and light hint of olive oil make this sauce an ideal complement to meat, fish, or vegetables. It is especially good with baked fish or crispy bread. Handcrafted, it retains its naturalness and aroma, while its lightness and versatility allow for flavor adaptation by adjusting the amount of lemon juice and oil. This is a true example of culinary harmony created from the simplest ingredients.
1
Boil the potatoes in their skins. Let them cool slightly, dry, and peel. In a large mortar (or bowl), crush the garlic with a pinch of salt, then add the still warm potatoes and mash them with the garlic into a smooth mixture.
- New potatoes: 6 pieces
- Garlic: 2 cloves
2
Squeeze the juice of 1 lemon and then add oil in a thin stream to the potatoes, garlic, and lemon juice, stirring continuously. If the sauce is too thick, add a bit more lemon juice or plain room temperature water. Continue adding oil until the mixture becomes glossy. If needed, squeeze another lemon for a brighter flavor.
- Lemon: 1 piece
- Olive oil: to taste