Tapas, mashed potatoes with olive oil and garlic

Ingredients for 4 servings:

• 1 kg potatoes, small, preferably triplets
• 5 tbsp olive oil
• 2 cloves garlic
• 250 g salt, preferably coarse sea salt
• 1 liter of water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Wash the potatoes thoroughly, brush them if necessary, but do not peel them! Boil the potatoes with the sea salt and 1 liter of water for about 30 minutes, drain the water, and let the potatoes steam on the hot stovetop until the skins wrinkle. Gently squeeze the cooled potatoes between your fingers until the skins burst in one place and some of the potato flesh squeezes out. Place the potatoes, open-end facing up, in a large tapas or casserole dish. Peel and press the garlic, mix it with olive oil, and drizzle the oil over the potatoes. Place in the oven on the grill for about 15 minutes. This goes perfectly with tapas, but is also delicious simply with aioli or red or green mojo. Enjoy!