Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes
- 3 small red potatoes, peeled
- 1 head of garlic peeled and crushed
- 1 ½ teaspoon of salt
- ⅓ cup of lemon juice
- ½ cup canola oil
- Fill a large pot halfway with salted water and bring to a boil. Reduce the heat to medium-low and cook for 15 to 20 minutes, or until the vegetables are tender. Transfer to a bowl and mash until smooth. Allow to cool.
- In a blender or food processor, combine the garlic, salt, and lemon juice; drizzle in enough oil to lightly coat the garlic cloves. Over high heat, blend the mixture; slowly pour the remaining oil through the top opening of the blender or food processor until the mixture is smooth. While the blender is still running, add 2 to 3 tablespoons of mashed potatoes at a time to the garlic mixture. Continue to add potatoes until all are incorporated. Transfer the sauce to a bowl and place in the refrigerator for 1 hour to overnight.
Amount Per Serving Calories 232Total Fat 18gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 541mgCarbohydrates 16gFiber 1gSugar 1gProtein 2g