Is there any marriage more meant to be than wine and potatoes? Honestly, they could be my two favourite things in the world. (I hope my children never read this but potatoes never answer back, and wine never has a messy bedroom.) Thanks to Chef Adam Clements for sharing this delicious starchy, salty snack with us. Carolyn x
Prep Time – 10 minutes
Cook time – 2 hrs of wine drinking time
- 6 large Dutch Cream Potatoes
- 1 bulb garlic – broken into cloves, skin intact.
- 1 egg yolks
- 60 ml cider vinegar
- 2/3 cup light olive oil
- 1/3 cup vegetable oil
- 1/3 cup avocado oil
- 1/4 cup fresh rosemary fronds
- 4 star anise
- Sea Salt
Cut each potato into 6 long, even wedges. Pre-heat your oven to 180°c. Place your cut spuds into a pot with enough water to cover them. Add a little salt and the anise. Simmer gently for about 20 minutes or until the potatoes are barely tender.
Whilst the potatoes are simmering, place the garlic cloves in the oven for around 15 minutes, or until soft and aromatic.
Drain the potatoes. Do NOT rinse them. You want the starch left on. Toss with 1/3 cup of olive oil, rosemary and salt. Arrange skin side down on a lined baking tray cook for approximately 1 hr.
Aioli – squeeze the garlic cloves from their skins into a bowl with the vinegar, a little salt and the egg yolk. Whisk until pale and fluffy. Slow whisk in the vegetable oil, then remaining olive oil and finally avocado oil.
It is super important to whisk really quickly whilst adding the oil really slowly. Have someone help if necessary.
Serve the spuds with the aioli and enjoy. Good for entertaining. Good on the side. Good in your mouth.Chef’s Notes
- I don’t rinse the spuds after cooking because I want the starch and oil to form a crust when baking.
- The aioli will keep for 1 week in your fridge. Don’t leave it lying around on the bench.
- If you’ve never made mayonnaise, the aioli might be a little tricky. Watch this guy from Cook and Kid doing a demo on You Tube to get an idea. Try not to laugh.
This post first appeared at VegCurious. Republished here by kind permission of the Chef himself.