Roasted Potatoes with Aïoli and Buttered Pinenuts | Guest Recipes | Nigella's Recipes | Nigella Laws
Kebab shop ‘chips with mayo’ are the inspiration for this dish, although this version is a little more involved.
Keywords
- Comfort
- French Inspired
- Fun
- Nibbly
- Sociable
- Nut Free
- Vegetarian
- Guest Recipe
Ingredients
- 750 grams baby new potatoes (halved lengthways)
- 2 tablespoons olive oil
- 5 grams fresh parsley (roughly chopped)
- salt and black pepper
- 2 large cloves of garlic (crushed)
- 1 teaspoon Dijon mustard
- 1 large egg plus 1 yolk
- 100 millilitres olive oil
- 100 millilitres sunflower oil
- 1 tablespoon lemon juice
- 75 grams Greek yoghurt
- 30 grams unsalted butter
- 20 grams pinenuts
- ¼ teaspoon smoked paprika
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