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Roast Potatoes with Alioli




Source of Recipe


the australian women's weekly


List of Ingredients




1kg baby new potatoes, quartered (or halved chats)
2 tablespoons olive oil
1 teaspoon sea salt
2 egg yolks
6 cloves garlic, peeled, quartered
1 teaspoon sea salt, extra
¾ cup (180ml) olive oil, extra
¼ teaspoon hot paprika



Recipe



Preheat oven to very hot (250°C).

Combine potatoes, oil and salt in a large baking dish. Cook, uncovered, in a very hot oven for about 40 minutes or until the potato is browned and crisp.

Meanwhile, blend or process egg yolks, garlic and extra salt until smooth. With motor operating, gradually add the extra oil; process until thick.

Transfer alioli to a serving dish, sprinkle with paprika and serve with potato.

Not suitable to freeze.
Not suitable to microwave.

COOK’S NOTE: Alioli is the Spanish version of the French aioli though it is often made without egg yolks. However, these stabilise the mixture. Add a teaspoon of water to alioli whilst adding the oil to avoid the mixture from separating. If the mixture separates, place an egg yolk in a clean bowl and whisk in the separated alioli about 1 tablespoon at a time.