Roasted potatoes with aïoli and buttered pine nuts

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

Instructions

1. Preheat the oven to 220°C fan.
2. 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
   6 minutes, 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
   35 minutes, or until deeply golden. Stir through the parsley.
3. 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
   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. Transfer to a bowl, stir in the lemon juice and yoghurt and set aside (or refrigerate) until needed.
4. Put the butter into a small sauté pan on a medium heat. Once melted, add the pine nuts and cook until golden, about
   3-4 minutes. Stir through the paprika, then remove from the heat and transfer to a bowl.
5. 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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