Roasted Potatoes with Aioli and Buttered Pine Nuts
Ottolenghi's Roasted Potatoes with Aioli and Buttered Pine Nuts is everything! If side dishes tasted this good, then I don't need a main dish
Ingredients
- 800 gm baby potatoes (halved) (NOTE 1)
- 2 tsp salt (for boiling with the potatoes)
- 2 tbsp olive oil (light or mild)
- ½ tsp salt
- ground black pepper
For the Garlic Aioli
- 3 cloves garlic (minced)
- 1 tsp dijon mustard
- ½ cup whole egg mayonnaise
- ½ cup plain Greek yogurt
- 2 tsp lemon juice
- ½ tsp salt
For the buttered pine nuts
- 30 gm unsalted butter
- ⅓ cup pine nuts
- ½ tsp Aleppo pepper flakes (or smoked paprika) (NOTE 2)
Optional garnish
- finely chopped parsley
- parsley oll (NOTE 3)
Instructions
- Preheat the oven to 240°C (465°F) or 220°C (430°F) for fan-forced ovens.Put the potatoes into a saucepan with the salt, then cover the potatoes in water by approximately 4cm/1.6in. Place the saucepan over medium-high heat and bring to a boil, reduce to medium and boil potatoes for 6 minutes or until they're half-done.
- Place the potatoes into a colander to drain out the water, then leave the potatoes in the colander for 10 minutes to allow the steam to dry the potatoes. Pat the potatoes dry with paper towels and place them into a large bowl, then toss them in olive oil, salt and pepper. Bake for 35 minutes or until the potatoes are golden.
- Whilst the potatoes are roasting, make the Garlic Aioli sauce. Place all the ingredients for the garlic aioli into a food processor and blitz for 10 seconds. Scrape the sides of the bowl with a spatula, then blend for a few more seconds. Transfer the sauce into a small bowl and leave it at room temperature for the flavours to infuse.
- When the potatoes have 5 minutes remaining in the oven, start on the buttered pine nuts. Melt the butter in a small frying pan over medium heat, then place in the pine nuts. Stir-fry the pine nuts until they're aromatic and golden, then add the Aleppo pepper. Quickly stir, then remove from the heat.
- To assemble - Spread the garlic aioli on a large serving plate, then place the potatoes on top of the sauce. Spoon the buttered pine nuts and sauce over the potatoes, then garnish with chopped parsley and parsley oil (if using). Best served immediately whilst the potatoes are warm.
Notes
(NOTE 1) Baby potatoes (new potatoes) - I used baby white potatoes, but most kinds of baby potatoes will work, such as red or royal blue. Try to select potatoes that are approximately the same size, so they'll cook evenly.
(NOTE 2) Aleppo pepper flakes are not very spicy, but they add beautiful colour to dishes with lovely smoky and aromatic flavours. I had trouble finding Aleppo pepper (chilli) flakes because they weren't available in supermarkets or specialty shops, so I ordered mine online. The Aleppo pepper I've got is from Turkey but packaged here. If you can't get a hold of these Aleppo peppers, you can substitute it with smoked paprika.
(NOTE 3) Parsley oil (optional) - This is mostly for aesthetic purposes. The vibrant green colour is eye-catching and makes this dish pop. If you're interested, check out how we made our homemade parsley oil recipe.
Serving suggestions - Serve as a starter or a side dish. These Roasted Potatoes with Aioli goes amazing with most proteins!
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page
Nutrition
Serving: 1servingCalories: 532kcalCarbohydrates: 39gProtein: 9gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 17gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 30mgSodium: 947mgPotassium: 935mgFiber: 5gSugar: 3gVitamin A: 305IUVitamin C: 41mgCalcium: 69mgIron: 2mg