Olive Oil Crispy Oven Roast Potatoes with Spicy Tomato Aioli
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Olive Oil Crispy Oven Roast Potatoes with Spicy Tomato Aioli
Recipe Sarah Todd
Ingredients
6 Desiree potatoes, coarsely 3cm cubes
80 ml Squeaky Gate extra virgin olive oil
1 tbsp butter
4 rosemary sprigs, stalks discarded
1 whole garlic bulb, sliced in half
a drizzle of sherry vinegar
6 tbsp Squeaky Gate extra virgin olive oil
1 small onion, chopped
1 can can diced tomatoes
1 tbsp tomato purée
1/2 tsp mustard
2 tsp sweet paprika
1 egg
pinch chilli powder
pinch sugar
Method
Preheat oven to 250C. Cook potato in a large saucepan of boiling salted water until par-boiled (10 minutes), drain and allow to steam for a minute on a baking tray then place into fridge to allow to cool.
Remove from fridge and toss in extra virgin olive oil and melted butter to coat, season to taste, add garlic bulb cut side down then roast in oven, turning occasionally, until golden and cooked (30 minutes). Add rosemary to pan a few minutes before potatoes are ready. Scatter with sea salt and serve hot.
Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic from the oven, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs. Optional, blend with mayonnaise as an aioli option.
