Roast pota­toes with rose­mary, shal­lot and or­ange blos­som aioli (serves 8)

Friday - - Leisure -

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.

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