250 g potatoes. 2 garlic cloves. 2 stalks parsley. 1 cup extra virgin oil. ½ lemon. Salt to taste.
Cook the potatoes in abundant salted water. Peel them carefully and cut into medium-sized pieces. Crush the garlic with the parsley and add gradually the oil whipping constantly. Once well done season to taste and add the lemon juice. Pour over the potatoes. This recipe is suggested as companion fish dishes or can be used as a Tapa, a popular way of tasting the Andalusian kitchen.