Spanish Roast Potatoes with a Golden Lemon Aioli

This is an absolutely lovely side dish for a summer Sunday lunch and is my decidedly Mediterranean take on the standard roast potato. Here, the potatoes are new and coated in a sumptuous mix of olive oil, tomato paste and fiery smoked paprika. It is inspired by a dish I first came across in La Extremadura, the Spanish region close to the border with Portugal famous for the production of Pimentón de la Vera, smoked paprika. I like to drizzle them with a citrusy lemon aioli to break through the smoky richness of the dish.

Serves 2-3


2 tbsp of extra-virgin olive oil
3 tbsp of tomato purée
1 tsp hot smoked paprika
500g of new potatoes, halved
6 large garlic cloves, unpeeled and left whole
Sea salt and fresh ground pepper, to your taste
Flat leaf parsley, finely chopped, to garnish

For the aioli:
2 large free-range egg yolks, at room temperature
2 tsp Dijon mustard
1 lemon, juiced
200ml cold-pressed rapeseed oil
Sea salt and fresh ground pepper, to your taste

How I make it

First make the aioli by blending the egg yolks, mustard and lemon juice. Then slowly pour in the rapeseed oil until you achieve a mayonnaise-like consistency. Season to your taste. Cover and refrigerate.

Heat an oven to 180C.

Mix together olive oil, tomato purée and paprika together to make a thick fragrant paste. Place the potatoes into a large roasting tray and coat them with the paste. Add the garlic cloves to the tray and season to your taste.

Roast for 30-40 minutes depending upon the size of the potatoes until they are crispy and golden brown.

Remove from the oven and tumble into a pretty dish. Drizzle over the aioli and garnish with the parsley.

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