Gastronomous

Who does not love potatoes? We elevated the humble potato to a simple and delicious tapas. Flavored with extra virgin olive oil, fresh garlic and a dash of soy-free mayo this dish is not only allergen savvy but low cholesterol. Enjoy with your favorite tapas and a glass of Jerez ( AKA sherry) and OLE! Ir doubles well as a  side dish for roasted meats

Ingredients ( 4 tapas portions or 2 side dish portions)

4  medium red potatoes
2 Tbls extra virgin olive oil ( use the good one) 
1 clove garlic, coarsely chopped
salt and pepper to taste
2 Tbls canola oil mayo

Wash potatoes with plain water and a scrubber to remove loose dirt, we will be cooking and eating the skin! Quarter potatoes and place in a pot with water and a tsp of salt, place on medium heat and let boil till  they are tender when you poke with a fork ( about 15 minutes).

Drain and place hot potatoes in a mixing bowl with chopped garlic, mix and while potatoes are still hot, mix the olive oil salt and pepper. Let rest for 10 minutes, then add mayo. Serve warm or cold