Mugaritiz's Edible Stones

Name: Mugaritiz's Edible Stones
Total time: 42 min
Yield: 3 servings
Ingredients: 1 package white clay; 2 tablespoons water; 1 drop black food coloring; 10 count small yellow potatoes; 1 cup olive oil; 10 count garlic cloves; 2 count egg yolks; 1 tablespoon lemon juice

42m

Serves 3

instagram.com

Mugaritiz's Edible Stones

instagram.com

42m

Serves 3

Directions

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

Ingredients

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

Equipment

knifebowlwhiskspoontoothpicksovenbaking sheetwire rackimmersion blender

Mugaritiz's Edible Stones

42m

Serves 3

instagram.com

Mugaritiz's Edible Stones

instagram.com

42m

Serves 3

Directions

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