Stranger Foods

Roasted potatoes with aïoli and buttered pine nuts

Serves 4 | Prep 10 mins | Cook 35 mins

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. This goes really well with the black lime beef skewers.

Source: Ottolenghi Test Kitchen: Shelf Love

Ingredients

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Imperial

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750 g baby new potatoes, skin on and halved lengthways
2 tbsp olive oil
5 g parsley, roughly chopped
salt and black pepper

Aïoli

1 large cloves garlic, crushed
1 tsp Dijon mustard
1 large egg, plus 1 yolk
100 ml olive oil
100 ml sunflower oil
1 tbsp lemon juice
75 g Greek-style yoghurt

Buttered pine nute

30 g unsalted butter
20 g pine nuts
¼ tsp smoked paprika

Instructions

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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 4 cm. Place on a medium-high heat, bring to the boil, then simmer for , or until the potatoes are almost cooked through but still with a bite. Drain them in a sieve and pat dry, then transfer to a parchment-lined baking tray and toss with the oil, ½ teaspoon of salt and a good grind of pepper. Roast, stirring once or twice, for , 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 . 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 juice 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 pine nuts and cook until golden, about . 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 pine nuts.

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