Rosemary roasted smashed new potatoes with mustardy chive aïoli
This side dish of golden, crispy roasted new potatoes are a dream with our cheat's aïoli elevated with dijon mustard, chives and lemon
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1kg new potatoes
- 6rosemary sprigs
- 3tbsp olive oil
- 200g mayonnaise
- 5 ½tbsp dijon mustard
- 2tbsp lemon juice
- small handful of chopped chives
- 1small garlic clove , crushed
Instructions
Step 1
Boil the potatoes in a pan of salted water for 15-20 mins or until tender throughout (they will hold together better if soft to the middle). Heat the oven to 220C/200C fan/gas 7.Step 2
Drain the potatoes, then smash them with the bottom of a glass or spatula until they are flattened with lots of cracks. Tip onto a baking tray, add the rosemary, drizzle with olive oil and season. Roast for 30-40 mins, turning halfway through, until golden and crisp.Step 3
Mix together the aïoli ingredients in a bowl and season. Serve alongside the crispy potatoes.