| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 364 | 28g | 4g | 27g |
| sugars | fibre | protein | salt |
| 2g | 3g | 4g | 0.9g |
Why I Love Spanish Oven Roasted Potatoes with Aioli
Today, I’d like to invite you on a culinary journey with me to the heart of Spain with this delightful recipe: Oven Roasted Potatoes with Aioli. Now, as a Southerner, you may know me for my expert homemade biscuits and delectable fried chicken recipes. However, my love for cooking does not end there. I find inspiration in the diverse culinary landscapes of countries across the globe – and Spain happens to be one of my favorites. Their cultural tradition of sharing tapas, small plates of all kinds of appetizing dishes, has always resonated deeply with my Southern hospitality. The hearty Oven Roasted Potatoes with Aioli fits right into that tradition, evoking the communal warmth of a shared meal.
Spanish Influence and Adaptation
When tackling a dish from a different country, authenticity can sometimes be elusive. However, it is helpful to remember that recipes can and should be adapted based on individual taste as well as regional availability of ingredients. This particular recipe, a staple of traditional Spanish cuisine, has been modified in my version to cater to Southern palates, revealing the universality of good food. My inspiration for this recipe came from the world renowned Spanish chef Carlos Arguiñano. Carlos, with his minimalist approach to tapas, highlighted for me that sometimes the simpler the dish, the more the flavours can truly shine.
Culinary Pairing Ideas
Oven Roasted Potatoes with Aioli, with its savory, garlicky punch, pairs wonderfully with a variety of dishes. I personally love to serve these potatoes alongside my favourite Rosemary Roasted Turkey for a hearty meal. Considering its Spanish roots, it would also work well with paella or some delicious Spanish chorizo.
So, whether you’re throwing a tapas party, or simply making dinner for your family, the versatile Oven Roasted Potatoes with Aioli are guaranteed to impress. Your guests will leave not just with satisfied bellies, but also with memories of a warm, inviting culinary experience – and isn’t that what food is all about?
Now let’s put on that apron and start cooking!
What You’ll Need
- 1.5 pounds of baby potatoes
- 1/4 cup of extra virgin olive oil
- 2 teaspoons of coarse salt
- 1 teaspoon of black pepper
- 2 tablespoons of fresh rosemary leaves
- 4 cloves of garlic
- 2 egg yolks
- 1 tablespoon of lemon juice
- 1 cup of extra virgin olive oil
- 1/4 teaspoon of coarse salt
- 2 cloves of garlic, minced
Method
Step One
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). While the oven is heating, cut the baby potatoes in half and place them in a large bowl.
Step Two
Add 1/4 cup of extra virgin olive oil, 2 teaspoons of coarse salt, 1 teaspoon of black pepper, 2 tablespoons of rosemary leaves, and 4 cloves of garlic (smashed) to the bowl. Mix until all the potatoes are coated evenly with the oil and spices.
Step Three
Place the potatoes onto a large sheet pan in a single layer. Put the pan in the preheated oven and roast for 25-30 minutes or until the potatoes are golden brown and crispy.
Step Four
While the potatoes are roasting, start making the aioli. In a food processor or blender, add the 2 egg yolks, 1 tablespoon of lemon juice, 1 cup of extra virgin olive oil, 1/4 teaspoon of coarse salt, and 2 cloves of minced garlic. Blend until the Aioli is smooth and creamy.
Step Five
Once the potatoes are done, take them out of the oven and let them cool for a few minutes. Serve the roasted potatoes on a serving platter along with the homemade aioli. Enjoy!
