Ingredients:
- 400g potatoes
- Salsa Black Garlic Alioli - 2 tablespoons
- Salsa Brava - 2 tablespoons
- Chopped flat-leaf parsley - 1 tablespoon
- Extra virgin olive oil - 1 tablespoon
- Salt
Method:
- Preheat the oven to 250 C
- Peel the potatoes and wash them under running water. In the case of young potatoes, we only remove the soil and keep the skin. Small potatoes can be left whole, larger ones cut into quarters.
- Place the potatoes on a tray or in a flat baking dish, sprinkle with salt, mix with a spoonful of oil and bake in the upper quarter of the oven.
- Bake for 30-40 minutes. The potatoes must be soft when pierced with a fork, and brown on the surface.
- Mix the black garlic alioli with chopped parsley.
- Serve the potatoes with salsa brava and black garlic alioli mixed with parsley
