School for tapas: alioli potatoes

Ingredients

• 1 whole egg
• 3 garlic cloves
• 1 dash lemon juice
• ½ tsp salt
• ½ cup sunflower oil
• ½ cup mild olive oil (the oil must be mild, otherwise the sauce will taste too strong)
• 4 medium potatoes (1 per person for a tapa-sized portion)
• 2 tsp salt
• 1 bay leaf
• Some sprigs of parsley

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