Name: Roast potatoes with aïoli
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 1 kilogram baby new potatoes, quartered; 2 tablespoon olive oil; 1/4 teaspoon hot paprika; Aïoli; 2 egg yolks; 3 clove garlic, quartered; 3/4 cup (180ml) olive oil

Roast potatoes with aïoli

Quick and easy-to-make crispy roast potatoes with paprika aïoli from Australian Women's Weekly.

Ingredients

1 kilogram baby new potatoes, quartered

2 tablespoon olive oil

1/4 teaspoon hot paprika

Aïoli

2 egg yolks

3 clove garlic, quartered

3/4 cup (180ml) olive oil

Method

1.Preheat oven to 240°C/475°F.

2.Combine potatoes and oil in large baking dish. Roast about 40 minutes

3.Meanwhile, make aïoli. Blend or process egg yolks and garlic until smooth. With motor operating, gradually add oil in thin steady stream; process until thick. Season to taste.

4.Sprinkle aïoli with paprika and serve with potatoes.

The aïoli can be made a day ahead; store, covered, in the refrigerator. Add a little lemon juice to the aïoli, to taste, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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