Garlic Potato


  • 2 l. of water
  • 1 Kg. of potatoes
  • 4 cloves of garlic
  • 1 dl. of extra virgin olive oil
  • 4 egg yolks
  • saffron
  • cumin
  • 1 spoonful of herring roe


Peal and cut the potatoes in thin slices and sauté them in the oil with three crushed cloves of garlic. When they are soft, cover with the two litres of water and boil until tender.

Crush the remaining clove of garlic, the cumin and the saffron. Add the four slightly beaten egg yolks and, at the last moment, thicken the water with this preparation, without over boiling so that the yolks do not set.

Finish and presentation

Arrange the garlic potato in a bowl and place a herring roe quenelle on top; decorate with some thin slices potato fried with the skin on.

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