Wrinkled Potatoes and Aioli

From the Canary Islands in Spain

1 lb tiny potatoes (the ones just larger than grapes)
3/4 c table salt (yes I do mean 3/4 cup. Don't worry, it doesn't get absorbed into the potatoes)

Add the salt with potatoes and cover with water. Bring to a boil and simmer for about 15 minutes, until the potatoes can be pierced easily with a fork. Drain the water and raise the heat to medium-high. Shake the potatoes over the heat until all the water evaporates and they wrinkle a little bit.

Aioli dipping sauce
2 egg yolks
1/8 t sugar
4 t lemon juice
2 or 3 crushed garlic cloves
3/4 cup canola oil
salt & pepper to taste

I've only done this with a food processor. I'm sure a blender would work too. Mix the first 4 ingredients for about 10 seconds. While still running, drizzle the oil in VERY SLOWLY. It will thicken. Season with salt and pepper to taste. Delicious!

You can use other dipping sauces with these potatoes too. If you don't want the raw egg, just mix some crushed garlic & lemon juice with store bought mayonnaise. They are good with a spicy pepper sauce or a cilantro based sauce too.