Crudités and salt-baked mini potatoes with aioli
Crudités and salt-baked mini potatoes with aioli
Subscribe to Sainsbury's magazine
Ingredients
- 500g mini new potatoes
- 2 garlic cloves, crushed
- ½ tbsp English mustard powder
- 1 large egg yolk
- 125ml rapeseed or vegetable oil
- juice of ½ lemon, to taste
- 200g small spring carrots, tops on
- 2 heads of chicory
- 100g radishes, tops on if available
- sea salt
Step by step
Make the aioli the day before; chill. Roast the potatoes an hour ahead. Note: this recipe contains raw/partially cooked egg.
Preheat the oven to 200°C, fan 180°C, gas 6. Wash and drain the potatoes, toss with 1 teaspoon sea salt while still damp. Tip on to a baking sheet and roast for 1 hour until tender.
Using an electric hand whisk, whisk the crushed garlic and mustard powder into the egg yolk. Add the oil, whisking constantly, a drop at a time at first, increasing to a slow, steady stream as the aioli thickens. When the oil is incorporated, season to taste with salt, pepper and lemon juice. Spoon into a serving bowl or glasses.
Peel the carrots and trim the green tops. Separate the chicory leaves. Arrange the radishes, carrots and chicory leaves on a large serving platter or in the glasses with the roasted new potatoes and aïoli.
