Simple and easy to make, these delicious spicy roasted salad potatoes are a welcomed side dish or finger food treat this spring. With a homemade dipping sauce this recipe is bound to go down very well with guests and members of the family. To ensure the sauce does not split add the oil gradually and mix quickly.
Serves 4
Cooking time: 15 mins
What You’ll Need:
- 500g baby new potatoes, pre-cooked
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 clove garlic, minced
- salt and black pepper
- 3 egg yolks
- 1/2 tsp garam masala
- 1/2 tsp dried thyme
- 1/2 tsp cumin seeds
- salt, pepper, and sugar to taste
- 300ml olive oil
- 1 tsp smoked paprika
What To Do:
- Preheat the oven to 200C. Put the cooked new potatoes in a roasting tin and coat with the olive oil, spices, herbs, and seasoning. Roast in the oven for 15 minutes.
- Meanwhile, make the Aioli. Whisk the egg yolks, vinegar and garlic together. Whilst whisking gradually add the olive oil until you have a fairly thick consistency. Add plenty of salt, pepper, and a little sugar to taste. Put in the fridge until ready to serve.
Recipe from manyfacesofpotatoes.com