Roasted Potatoes with mixed herbs and garlic Aioli
Simple rustic roast potatoes with a twist of herbs and a punchy Garlic Aioli
Preparation Time:
10 Mins
Cooking Time:
40-50 Mins
Serves:
4 People
Ingredients:
1kg x Potatoes (a good floury Potato like Maris Piper)
100ml x Extra virgin olive oil
Pinch x Sea salt
1 x tsp Rosemary
1 x tsp Dill
1 x tsp Chives
1 x tsp Thyme
(or any of you favourite herbs)
100g x Only Plant Based Garlic Mayo
20 ml x Water
Method:
Wash and peel the potatoes, then size the potatoes (chef term for make the potatoes the same size) this gives an even roast.
Place in a large saucepan with salted water and bring to the boil.
Sim for 10mins then drain well.
Put into an oven roasting tray and drizzle with the olive oil and sprinkle with some sea salt place in a pre-heated oven (180°C fan assisted, 200°C normal) and cook until gold brown. Half way through turn potatoes for an even roast.
Chop the fresh herbs
Put the garlic mayo in a large bowl and add some water then mix well.
The more water you add the thinner the result. (this makes the Aioli)
Place the roasters on the serving dish and add the herbs top with the Garlic Aioli and serve.