Crispy potato wedges with roasted garlic sauce

• 20 cloves of unpeeled garlic
• 3 teaspoons of olive oil
• 700 g baby potatoes (12 small potatoes - calibre 35)
• 1 clove of peeled garlic
• 1 sprig of rosemary
• 3 tablespoons of sunflower oil
• 1 teaspoon of cornflour
• Salt
• 1 egg yolk
• 1 tablespoon of mustard
• 18 cl sunflower oil
• 1 tablespoon of lemon juice
• 1 tablespoon of water

#potatolovers

Make the garlic confit. Place the unpeeled cloves in a bowl and toss them with a third of the olive oil to coat them. Place the garlic cloves in the Easy Fry with the standard tray and start the FRIES programme at 180°C for 15 minutes. Leave to cool.

Peel the pods with a knife and remove the pulp. Set aside.

Wash the potatoes. Fill the water tank. Place the potatoes in the Easy Fry with the standard tray and start the STEAM programme at 100°C for 15 minutes.

Meanwhile, peel and chop the remaining garlic clove. Finely chop the rosemary. In a fairly large bowl, mix together the garlic, rosemary, remaining olive oil, sunflower oil, cornflour and salt.

Remove the potatoes from the Easy Fry and leave them to cool. Cut them into quarters lengthways. Add them to the bowl with your oil and herb mixture. Mix well.

Empty the cooking water from the pan. Place the well-coated potato wedges in the Easy Fry with the standard tray and start the FRIES programme at 180°C for 30 minutes.

Meanwhile, make a garlic mayonnaise. In a small bowl, whisk together the egg yolk and mustard, then drizzle in the oil to make the mayonnaise. When all the oil has been mixed in, add the lemon juice, water and garlic confit pulp. Using a hand blender, blend the mixture until you have a smooth sauce. If you don't have a hand blender, mix it with a spoon.

Arrange the potatoes and sauce separately and serve.