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Root vegetables in wild sauce

For lovers of potatoes and garlic

By Chef Toni Rodríguez Your email (*) print

Root vegetables in wild sauce

At a glance

Cost per serving::
40 min.
20 min.

Toni Rodríguez

Read interview with:


    • 2 mona lisa potatoes
    • 2 sweet potatoes
    • 2 purple potatoes
    • 2 red potatoes
    • 1 tbsp olive oil
    • 1 tbsp salt
    • 1 tbsp pepper
    • 4 cloves garlic
    • 4 sprigs rosemary

    Dipping sauce

½ cup soy milk
    • 1 cup sunflower oil
    • 1 tablespoon smoked paprika
    • 2 cloves garlic
    • The juice of one lemon
    • 1 tbsp salt

  1. Cut the mona lisa potatoes into irregular-shaped pieces and place on a baking tray with some olive oil, salt, pepper, rosemary and a clove of crushed garlic.
  2. Bake at 180 º C until golden brown.
  3. Do the same with the remaining potatoes. 

To make the dipping sauce:

  1. Blend the soy milk and sunflower oil to make a mayonnaise.
  2. Add salt to taste, garlic and smoked paprika and blend until smooth.
  3. Add lemon juice mix.
  4. Serve the potatoes accompanied by a bowl of sauce.


You can also serve with a little raw onion, chopped olives, some walnuts or cashews.


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