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..........a little different for dinner, the Stephanie Alexander book fell open at "wrinkled salty potatoes" well how apt, so gave them a go, she suggests a couple of sauces to go with the potatoes, one being aioli, o.k., I love her aioli, another plus. so tonight we had pan fried lamb cutlets, wrinkled potatoes using kipfler potatoes, the favourite peas on a bed of sno peas, steamed carrots and of course the aioli

The wrinkled salty potatoes are waxy potatoes cooked in a salt brine, 1 part salt to 4 parts water, when cooked drain off brine and put the pan of potatoes over a low flame to steam off the excess water and dry off the potato skins, they will then be covered with a film of dry salt. Needless to say you probably won't want too much salt on anything else on the plate. ;)

The Aioli is not so easy to make as a 1 off serving for 2, but this is what I did...
peeled and rough choped 4 juicy cloves garlic, popped into mortar with a good pinch of salt.
pounded and ground the garlic into a sloppy smooth paste - - gotta be sloppy - - gotta be smooth, add 1 egg yolk, and really work that sucker into the garlic,
Add olive oil, few drops at a time, I use about 1/2 to 3/4 cups, just keep adding until it is a lovely thick mayonnaise, the amount of oil will depend on the freshness and size of the yolk., when a thick glopping consistency, (thicker than dropping consistence.) squeeze in about 1 teaspoon of lemon juice and make sure its really mixed in well. This is best made a bit before hand and left to mellow, can be a bit hot otherwise.