1. Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime). 2. Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel. 3. Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt. 4. Cut potatoes crosswise into 1/4-inch-thick slices. 5. Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
