Mugaritiz's Edible Stones

42 mins
Serves 3
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Directions

  1. 1Mix white clay and water until smooth.
  2. 2Mix white clay and water until smooth.
  3. 3Mix white clay and water until smooth.
  4. 4Add a drop of black food coloring and mix well.
  5. 5Add a drop of black food coloring and mix well.
  6. 6Add a drop of black food coloring and mix well.
  7. 7Boil small yellow potatoes until tender.
  8. 8Boil small yellow potatoes until tender.
  9. 9Boil small yellow potatoes until tender.
  10. 10Insert a toothpick into each potato.
  11. 11Insert a toothpick into each potato.
  12. 12Insert a toothpick into each potato.
  13. 13Dip each potato into the clay mixture, coating it completely.
  14. 14Dip each potato into the clay mixture, coating it completely.
  15. 15Dip each potato into the clay mixture, coating it completely.
  16. 16Bake the coated potatoes in the oven at 170°C (338°F) for 44 minutes.
  17. 17Bake the coated potatoes in the oven at 170°C (338°F) for 44 minutes.
  18. 18Bake the coated potatoes in the oven at 170°C (338°F) for 44 minutes.
  19. 19Meanwhile, prepare the garlic aioli by blending olive oil, garlic cloves, egg yolks, and lemon juice in a blender until smooth and creamy.
  20. 20Meanwhile, prepare the garlic aioli by blending olive oil, garlic cloves, egg yolks, and lemon juice in a blender until smooth and creamy.
  21. 21Meanwhile, prepare the garlic aioli by blending olive oil, garlic cloves, egg yolks, and lemon juice in a blender until smooth and creamy.
  22. 22Serve the baked potatoes with garlic aioli for dipping.
  23. 23Serve the baked potatoes with garlic aioli for dipping.
  24. 24Serve the baked potatoes with garlic aioli for dipping.

Ingredients

  • 1 package white clay
  • 1 package white clay
  • 1 package white clay
  • 2 tablespoons water
  • 2 tablespoons water
  • 2 tablespoons water
  • 1 drop black food coloring
  • 1 drop black food coloring
  • 1 drop black food coloring
  • 10 count small yellow potatoes
  • 10 count small yellow potatoes
  • 10 count small yellow potatoes
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 10 count garlic cloves
  • 10 count garlic cloves
  • 10 count garlic cloves
  • 2 count egg yolks
  • 2 count egg yolks
  • 2 count egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice

Equipment

knifebowlwhiskspoontoothpicksovenbaking sheetwire rackimmersion blender