Roasted Potatoes with Aioli and Buttered Pine Nuts

Based on Yotam Ottolenghi's recipe in Ottolenghi Test Kitchen.

Ingredients

Makes

  • 1 lb 10 oz/750g baby new potatoes, skin on and halved lengthwise
  • 2 Tbsp olive oil
  • ¼ cup/5g parsley, roughly chopped
  • salt and black pepper
  • 2 large garlic cloves, minced
  • 1 tsp Dijon mustard
  • 1 large egg
  • 1 large egg yolk
  • 7 Tbsp/100ml olive oil
  • 7 Tbsp/100ml sunflower oil
  • 1 Tbsp lemon juice
  • ¼ cup/75g Greek yogurt
  • 2 Tbsp unsalted butter
  • 3 Tbsp pine nuts
  • ¼ tsp smoked paprika

Preparation

  1. Preheat the oven to 450°F.
  2. Put the potatoes and 2 teaspoons of salt into a medium saucepan and pour in plenty of cold water, to cover by about 1½ inches/4cm. Place on medium-high heat, bring to a boil, then simmer for 6 minutes, or until the potatoes are almost cooked through but still with a bite.
  3. Drain them in a sieve and pat dry, then transfer to a parchment-lined baking sheet and toss with the oil, ⅓ teaspoon of salt, and a good grind of pepper.
  4. Roast, stirring once or twice, for 35 minutes, or until deeply golden. Stir in the parsley.
  5. Meanwhile, make the aïoli by putting the garlic, mustard, egg, yolk, and ¼ teaspoon of salt into the 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.
  6. Transfer to a bowl, stir in the lemon juice and yogurt, and set aside (or refrigerate) until needed.
  7. Put the butter into a small sauté pan on medium heat. Once melted, add the pine nuts and cook until golden, about 3-4 minutes. Stir in the paprika, then remove from the heat and transfer to a bowl.
  8. Spread the aioli out on a round shallow platter. Top with the warm potatoes and soon the buttered pine nuts over the top.