TURMERIC ROASTED JERSEY ROYALS WITH LEMON AIOLI
These potatoes put a delicious, exotic spin on classic roasties, and would be a perfect accompaniment to an indulgent Easter meal!
Ingredients:450g Jersey Royal potatoes, washed, halved if large
2 tsp turmeric
5cm piece root ginger, peeled and finely diced
2 tbsp olive oil
sea salt flakes FOR THE AIOLI:
2 free-range egg yolks
1 clove garlic, crushed
1 tsp Dijon mustard
zest and juice half a lemon
300ml olive oil
- Preheat the oven to 200C/400F/Gas 6. Place the Jersey Royal potatoes in a roasting pan. Combine the turmeric, ginger and olive oil, pour over the potatoes and toss to evenly coat. Sprinkle with sea salt flakes and roast for 25-30 minutes until tender and crispy, shaking the pan from time to time.
- Whilst the potatoes cook make the aioli. Combine the egg yolks, garlic, mustard and lemon zest and juice in a small bowl of a food processor. With the motor running, add the oil drop by drop until you have a thick consistency. Do this slowly to achieve a lovely thick, glossy aioli. Taste and season with black pepper and more lemon zest and juice.
- Serve the hot potatoes with the aioli to dip into.