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Andreea's recipe for which I was inspired can be found here.
Peel, wash and slice the potatoes into larger cubes.
Put the potatoes to boil in salted water.
Remove the foam that forms and do not let them boil too long, maximum 5 minutes after they have reached boiling point.
You have to penetrate the fork test a little.
Drain the potatoes in the juice in which they boiled and let them cool a bit.
For mayonnaise, mix in a bowl, the yolk with the mustard and salt.
Peel and squeeze the garlic and add it to the bowl over the other ingredients.
We start to drip a little oil and mix to form mayonnaise.
Mix the potatoes with mayonnaise and place them in a tray lined with paper.
Put the tray in the oven for 20 minutes at 200 degrees, until a golden crust forms.
I was afraid that it would taste like mayonnaise, but I was pleasantly surprised to find that the oil will separate during cooking and remain in the pan, and the potatoes have a creamy taste of garlic and egg.
I used them as a garnish for baked chicken liver.