Kebab shop ‘chips with mayo’ are the inspiration for this dish, although this version is a little more involved. There’s a generous sauce-to-potato ratio here, which is kind of naughty, but also what you really, truly want.
- 750 grams baby new potatoes (halved lengthways)
- 2 tablespoons olive oil
- 5 grams fresh parsley (roughly chopped)
- salt and black pepper
- 2 large cloves of garlic (crushed)
- 1 teaspoon dijon mustard
- 1 large egg plus 1 yolk
- 100 millilitres olive oil
- 100 millilitres sunflower oil
- 1 tablespoon lemon juice
- 75 grams Greek yoghurt
- 30 grams unsalted butter
- 20 grams pinenuts
- ¼ teaspoon smoked paprika
Roasted Potatoes with Aïoli and Buttered Pinenuts is a guest recipe by Noor Murad and Yotam Ottolenghi so we are not able to answer questions regarding this recipe
- Preheat the oven to 220°C fan.
- Put the potatoes and 2 teaspoons of salt into a medium saucepan and pour over plenty of cold water, to cover by about 4cm. Place on a medium-high heat, bring to the boil, then simmer for 6 minutes, or until the potatoes are almost cooked through but with a bite. Drain them through a sieve and pat dry, then transfer to a parchment-lined baking tray and toss with the oil, ⅓ teaspoon of salt and a good grind of pepper. Roast, stirring once or twice, for 35 minutes, or until deeply golden. Stir through the parsley.
- Meanwhile, make the aïoli by putting the garlic, mustard, egg, yolk and ¼ teaspoon of salt into the small bowl of a food processor and blitzing until combined, about 10 seconds. With the machine still running, add both oils in a very slow and steady stream, until you have a loose mayonnaise-like consistency. Transfer to a bowl, stir in the lemon and yoghurt and set aside (or refrigerate) until needed.
- Put the butter into a small sauté pan on a medium heat. Once melted, add the pinenuts and cook until golden, about 3–4 minutes. Stir through the paprika, then remove from the heat and transfer to a bowl.
- Spread the aïoli out on a round shallow platter. Top with the warm potatoes and spoon over the buttered pinenuts.
Make it your own:
– If you can’t get hold of baby new potatoes, just use regular new potatoes and cut them into 1½cm slices.
– Play with your nuts. Roughly chopped blanched almonds or hazelnuts would work great here!