We love this side dish from the Ottolenghi Test Kitchen so much we’ve made it a few times over the past month and it’s been a hit every time. You can make the aïoli in advance and put it in the fridge which is useful.
Roast potatoes with aïoli and pine nut butter – serves 4
- 750g baby new potatoes, halved lengthways
- 2 tbsp olive oil
- 5g parsley, roughly chopped
FOR THE AÏOLI
- 2 large garlic cloves, crushed
- 1 tsp Dijon mustard
- 1 large egg, plus 1 egg yolk
- 100ml olive oil
- 100ml sunflower oil
- 1 tbsp lemon juice
- 75g Greek-style yoghurt
FOR THE PINE NUT BUTTER
- 30g unsalted butter
- 20g pine nuts
- ¼ tsp smoked paprika
Our advice is to get the aïoli made first, it will keep fine in the fridge if you want to do it earlier in the day.
Put the garlic, Dijon, egg, egg yolk and a ¼ tsp of salt into the small bowl of a food processor. Whiss together for a few seconds, then gradually add both oils in a slow steady stream with the machine running the whole time. You should end up with a runny mayonnaise. Transfer this to a bowl and stir in the lemon juice and yoghurt. Cover and out in the fridge until needed.
Preheat the oven to 220C fan.
Put the potatoes into a saucepan with 2 tsp of salt and cover with cold water. Bring to the boil and simmer for 6 minutes or until almost tender. Drain in a sieve and pat dry with a clean tea towel. Spread the potatoes over a parchment lined baking tray and toss with 2 tbsp olive oil and some salt and black pepper. Roast these in the oven for 35 minutes or until golden brown, then toss with the parsley.
To make the pine nut the butter into a small frying pan over a medium heat. When the butter has melted, add the pine nuts and cook until golden, stir in the paprika and remove from the heat.
Spread the aïoli over a serving dish, top with the potatoes and drizzle over the butter.
(Original recipe from Ottolenghi Text Kitchen: Shelf Love, Penguin Random House, 2021.)
Jono & Jules do food & wine 