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Crudités and salt-baked mini potatoes with aioli
Serves: 8-10
Prep time: 15 mins Total time: 
Recipe photograph by Kate Whitaker
Crudités and salt-baked mini potatoes with aioli
Serves: 8-10
Prep time: 15 mins Total time:
See more recipes
Nutritional information (per serving)
Calories
133Kcal
Fat
10gr
Saturates
2gr
Carbs
9gr
Sugars
2gr
Fibre
2gr
Protein
1gr
Salt
0gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
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
Get ahead
Make the aioli the day before; chill. Roast the potatoes an hour ahead. Note: this recipe contains raw/partially cooked egg.
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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.
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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.
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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.