Roasted new potatoes are sweet, crispy potato goodness and these paired with garlic aioli is a winning combination. Great with a roasted dinner or as a side dish. You can also try making fries the same way. Delicious.
Ingredients
- 500 g new potatoes
- 5 tbsp olive oil, plus extra for drizzling
- 2 tsp smoked paprika flakes
- 1 tbsp dried oregano
- ½ tsp smoked salt
For the Garlic Aioli
- ½ cup (125 ml) chilled unsweetened soy milk or soy cream
- 1 tsp apple cider vinegar
- ½ tbsp lemon juice
- ½ tsp maple syrup
- ½ tsp dried mustard powder
- ½ tsp salt
- 3 garlic cloves, finely chopped
- 1 cup (250 ml) olive oil
How to Make It
- Preheat the oven to 180°C/160°C Fan/350°F/gas 4.
- Add the potatoes to a large bowl and cover with the olive oil, then mix to ensure they are all coated.
- Place on a baking tray and dust them evenly with the paprika, oregano and smoked salt. Bake for 20 minutes.
- While the potatoes are baking, make the garlic aioli. Add all of the ingredients apart from the oil, to a high-speed blender (preferably one that you can pour ingredients into the top of while it’s on), then blend on high speed until combined. Lower the speed and pour in the oil a little bit at a time – the mixture should slowly start to thicken. Once all of the oil is added, continue to blend for another minute. If you like, feel free to add you choice of chopped fresh herbs (chives work well). Set aside until potatoes are ready, or transfer to a jar, seal and store in the fridge where it will keep for 1 week.
- Remove the potatoes from the oven and use a potato masher or fork to crush each one just enough so that the skin breaks in a few places. Drizzle with a little extra oil, then return to the oven and bake for another 20 minutes. Serve hot and crispy, with the aioli on the side.