|5||Tablespoon(T)||spanish extra virgin olive oil|
|1||Pinch(pn)||pepper, to taste|
|1||Tablespoon(T)||white wine vinegar|
|1||large egg yolk, at room termperature|
|1||Pinch(pn)||salt, to taste|
|1||Tablespoon(T)||fresh flat leaf parsley, chopped|
|1||Pound(lb)||baby new potatoes|
To make the aioli, blend the egg yolk, vinegar, garlic, salt and pepper to taste in a food processor. With the motor still running, very slowly add the olive oil, then the corn oil, drop by drop at first, then, when it starts to thicken, in a slow, steady stream until the sauce is thick and smooth. Alternatively, mix in a bowl with a whisk. Quickly blend in 1 tablespoon of water so that the aioli forms the consistency of sauce. To prepare the potatoes: Cut them in half or fourths to make bite sized pieces. If they are very small, you can leave them whole. Put the potatoes in a large pan of cold, salted water and bring to a boil. Lower the heat and let simmer for 7 minutes, or until just tender. Drain well, then turn out into a large bowl. While the potatoes are still warm, pour over the aioli sauce, and gently toss the potatoes in it. Adding the sauce to the potatoes while they are still warm will help them to absorb the garlic flavor. Let stand for about 20 minutes to allow the potatoes to marinate in the sauce. Transfer the potatoes with aioli to a warmed serving dish, sprinkle over the parsley and salt to taste, and serve warm.