Paprika Baked Chat Potatoes with Lemon & Garlic Aioli
Ingredients
- 500gm Halved baby chat potatoes
- 2 Tbsp SATHYA Garlic Infused Olive Oil plus extra to drizzle I Tsp Smoky Paprika
- Salt & Cracked pepper
- 4 egg yolks at room temperature
- 2 Tbsp lemon juice
- 200ml SATHYA Garlic Infused Olive Oil
- 200ml SATHYA Extra Virgin Olive Oil
- White Pepper
Method
To make lemon/garlic aioli, place egg yolks, I Tbsp of lemon juice and a pinch of salt in the food processor. Process until mixture starts to thicken.
Combine SATHYA Garlic infused Olive Oil and SATHYA EVOO in a jug, With the processor motor running, add oil mixture in a thin, steady stream, scraping the bowl with a spatula occasionally, until the mixture is thick and creamy.
Add remaining lemon juice. Season with white pepper and process to combine.
Transfer aioli to a small air tight container. Place plastic wrap on the surface to prevent a skin forming. Cover and keep refrigerated. (This will last up to I week).
Meanwhile, preheat oven to 180 degrees. Combine potatoes in a large bowl with SATHYA Garlic Infused Olive Oil.
paprika, salt & cracked pepper. Toss to coat. Transfer to a large baking tray lined with non-stick baking paper and bake for 45 minutes or until crisp and golden brown.
Serve on a platter with Lemon & garlic Aioli topped with chopped chives or parsley to garnish.
For more delicious recipes visit our website www.sathyaoliveco.com
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