How to Make Crispy Potatoes with Black Garlic Mayonnaise

How to Make Crispy Potatoes with Black Garlic Mayonnaise

Crispy potatoes with garlicky aioli are all the rage in trendy restaurants and wine bars. This is our version with the richer, more rounded tones of caramelised black garlic. It’s a recipe you’ll make on our new Essential Cooking course, to serve alongside fall-apart slow-cooked lamb shoulder.

Ingredients

Serves 4

1kg waxy potatoes, such as Charlotte potatoes

3 tbsp extra virgin olive oil

½ tsp dried oregano

½ tsp smoked paprika

¼ tsp cayenne pepper

1 tsp sea salt flakes

4-6 cloves of black garlic (or one clove of garlic crushed)

6 tbsp mayonnaise (homemade, if possible)

1 small bunch of chives

1 lemon

Method

  1. Fill a large pan with salted water and bring up to the boil on a high heat
  2. Juice the lemon
  3. Finely chop the chives, place them in a bowl, and set aside
  4. Line a baking sheet with a sheet of parchment paper
  5. Add the potatoes to the water and simmer for 10-15 minutes until tender but not mushy. While the potatoes are parboiling, finely chop the black garlic and add the mayonnaise, stirring until all is evenly combined. Add a small splash (approx 1 tsp) of lemon juice and a pinch of salt to season, being careful not to let the mayonnaise become too thin.
  6. Drain the potatoes and allow to steam dry slightly for 3-5 minutes.
  7. Transfer the potatoes to a parchment-lined baking sheet and gently crush using the back of a fork.
  8. Place the crushed potatoes into a large bowl, add the oil, spices, herbs, and a good pinch of salt. Carefully toss to coat the potatoes, then return the potatoes to the lined baking sheet.
  9. Roast the potatoes for 30-45 minutes until golden and crisp.
  10. If the potatoes are cooked, but you are not quite ready for service, turn the temperature down to 80-100°C fan-assisted/120-140°C until service, this will keep them crisp.
  11. Spoon a layer of black garlic mayonnaise onto the plate, leaving a border, then top with the crispy potatoes. Finish with a generous garnish of chopped chives. Transfer any remaining mayonnaise into a bowl which can be offered up at the table.


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