Roast potatoes with rosemary, shallot and orange blossom aioli (serves 8)
Prep time: 15 mins Cooking time: 1 hour 30 mins 1 kg potatoes, peeled and cut into chunks 3 shallots 5 tbsp olive oil 1/2 tbsp sea salt For the aioli 4 sprigs fresh rosemary, leaves only 150ml olive oil 2 egg yolks 1/2 orange, juiced 1 orange, zest of 1/2 tsp orange blossom water
1 Preheat oven to 180°C. Cook potatoes in a pan of boiling water until they are a little more than half cooked. Drain and tip into a roasting tin.
2 Add shallots, still in their skins, drizzle with olive oil and season with sea salt. Cook in oven for about and one and a half hours, removing shallots after 45 minutes.
3 Once shallots are cool enough to handle, squeeze flesh out of skins and put to one side.
4 Meanwhile, to make aioli, roughly bruise rosemary leaves to bring out their flavour. Pour half olive oil into a small pan and heat until just before it starts to bubble.
5 Remove from heat and add rosemary leaves. Leave to infuse for one hour, then add remaining olive oil. Sieve, discarding leaves and reserving oil.
6 In a food processor purée together egg yolks and shallot flesh until smooth. With the motor still running, slowly drizzle in infused rosemary oil. Season, then add orange juice, zest and orange blossom water.
7 Serve roasted potatoes with prepared aioli.