Aioli-roasted potatoes

Ingredients

• 4
  
  cloves of garlic, finely chopped
  
• 2
  
  egg yolks
  
• 
  
  pinches salt
  
• 1
  
  teaspoon mustard
  
• 1
  
  teaspoon lemon juice
  
• 1
  
  teaspoon water
  
• 1
  
  cup olive oil
  
• 6
  
  medium-large potatoes
  
• 
  
  S+P
  

Directions

1. In a mixing bowl, combine garlic, salt, mustard, yolks, lemon juice, and water, and mix well.
2. Using a mixer, add the olive oil slowly, spoonful by spoonful. The mixer should be set at medium speed, until the aioli thickens.
3. Slice the potatoes, approximately 6-7 mm thick.
4. In a baking pan, add aioli to to coat the potatoes generously. Arrange the slices in an overlapping layer, and sprinkle with [coarse] salt and pepper.
5. Cover with foil, and bake in a hot oven for 1 hour. After an hour check to make sure the potatoes are cooked, then bake uncovered to brown.
6. Bete’avon!