Description

Ingredients

• Potato garlic base 🥔
• 🥔 350 g floury potatoes, peeled and cut into chunks (2½ cups / 12.3 oz) Original: 🥔 350 g floury potatoes, peeled and cut into chunks (2½ cups / 12.3 oz)
• 💧 1 l water, for boiling (4 cups / 34 fl oz) Original: 💧 1 l water, for boiling (4 cups / 34 fl oz)
• 🧂 6 g fine sea salt, for boiling water (1 tsp / 0.21 oz) Original: 🧂 6 g fine sea salt, for boiling water (1 tsp / 0.21 oz)
• 🧄 30 g garlic cloves, peeled (8–10 cloves / 1 oz) Original: 🧄 30 g garlic cloves, peeled (8–10 cloves / 1 oz)
• Makalo sauce 🧄
• 🫒 90 ml olive oil or sunflower oil (⅓ cup + 1 tbsp / 3 fl oz) Original: 🫒 90 ml olive oil or sunflower oil (⅓ cup + 1 tbsp / 3 fl oz)
• 🍋 30 ml lemon juice (2 tbsp / 1 fl oz) Original: 🍋 30 ml lemon juice (2 tbsp / 1 fl oz)
• 🍷 10 ml white wine vinegar (2 tsp / 0.34 fl oz) Original: 🍷 10 ml white wine vinegar (2 tsp / 0.34 fl oz)
• 🧂 4 g fine sea salt (¾ tsp / 0.14 oz) Original: 🧂 4 g fine sea salt (¾ tsp / 0.14 oz)
• ⚫ 1 g black pepper (½ tsp / 0.04 oz) Original: ⚫ 1 g black pepper (½ tsp / 0.04 oz)
• 🌶️ 3 g sweet paprika (1½ tsp / 0.1 oz) Original: 🌶️ 3 g sweet paprika (1½ tsp / 0.1 oz)
• Roasted pepper finish 🌶️ Original: Roasted pepper finish 🌶️
• 🫑 120 g roasted red pepper, finely chopped (¾ cup / 4.2 oz) Original: 🫑 120 g roasted red pepper, finely chopped (¾ cup / 4.2 oz)
• 🌿 15 g fresh parsley, finely chopped (½ cup / 0.5 oz) Original: 🌿 15 g fresh parsley, finely chopped (½ cup / 0.5 oz)
• 🌶️ 1 g chili flakes, optional (½ tsp / 0.04 oz) Original: 🌶️ 1 g chili flakes, optional (½ tsp / 0.04 oz)
• 🫒 15 ml olive oil, for gloss (1 tbsp / 0.5 fl oz) Original: 🫒 15 ml olive oil, for gloss (1 tbsp / 0.5 fl oz)
• Serving 🥖 Original: Serving 🥖
• 🥖 350 g warm crusty bread or lepinja (12.3 oz) gluten Original: 🥖 350 g warm crusty bread or lepinja (12.3 oz)
• 🥒 250 g raw vegetables, optional (2 cups / 8.8 oz) Original: 🥒 250 g raw vegetables, optional (2 cups / 8.8 oz)

Preparation

• Boil the potatoes 🥔 Place the potatoes in a pot with water and salt. Bring to a boil and cook for 15 min, until completely tender. Reserve 80 ml (⅓ cup / 2.7 fl oz) cooking water, then drain well.
• Soften the garlic 🧄 While the potatoes cook, place the garlic cloves in a small pan with 30 ml (2 tbsp / 1 fl oz) olive oil. Cook over low heat for 6–7 min until soft and fragrant, but not browned.
• Mash the base 🥔 Mash the hot potatoes with the softened garlic, garlic oil, salt, black pepper, and sweet paprika until smooth and thick.
• Emulsify slowly 🫒 Add the remaining olive oil little by little, mixing constantly. Add lemon juice and vinegar, then loosen with reserved potato water 1 tbsp at a time until the sauce becomes creamy, glossy, and spoonable.
• Add roasted pepper 🌶 Fold in the finely chopped roasted red pepper and parsley. Mix gently so the sauce stays creamy but still has small red pepper pieces for texture.
• Finish and rest ✨ Drizzle with the final olive oil and chili flakes if using. Let the makalo rest for 10 min before serving so the garlic, lemon, and pepper flavor settle into the potato base.

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