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Papas Aioli

In honor of France, this week we are presenting a traditional French recipe that is popular in Puerto Rico, and came to the island via our French ancestors. It is simple! The Spanish also brought in their version of aioli sauce and is popular for many uses especially as an appetizer sauce.

In many small towns in the south of France you will find a yearly festival known as la fête du grand aïoli. Here the aioli is much more than a garlic mayonnaise, it is a party for the whole town and usually huge platters of boiledseasonal vegetables, fish, and hard-boiled eggs are served along with gallons of aioli. All the people gather to dance, play games and enjoy some delicious French Provencal cooking.

This basic aioli recipe is for a lemon and garlic mayonnaise that goes well with crab, shrimp, poached fish and all sorts of vegetables. I even like it with French fries!

Place 3 lbs new small potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.

Preheat the grill to medium. Add 1½ cups mayonnaise, 6 garlic cloves coarsely chopped, ¼ cup fresh lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.

Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through (or pan fry until done). Remove the potatoes to a platter. Drizzle the aioli over the potatoes and toss, sprinkle with chopped parsley or cilantro.









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