New potatoes are great for cold salads – their thin skin and creamy, delicate texture pair well with acidic dressings and crunchy ingredients. Their clean flavour also holds rich ingredients like mayonnaise.
|Prep time||20 minutes|
|Cook time||50 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180 °C, gas mark 4. Line a baking tray with baking paper.
Place the head of garlic on the prepared tray. Drizzle with the olive oil. Roast for 15 minutes or until tender. Stand for 10 minutes or until cool enough to handle. Squeeze the softened garlic from the skins.
Boil the potatoes in a large pan of boiling salted water for 15-20 minutes, or until tender. Drain and cool.
Juice the lemon. Finely chop the leek and dill.
Heat the butter in a large frying pan then add the leek and sauté for 5 minutes or until turning translucent. Add 2 garlic gloves and fry for a further 5 minutes. Add the mustard and lemon juice and mix. Transfer to a bowl.
Tip the cooled potatoes on to a clean work surface and use the flat side of a knife to lightly squash each one.
Heat a little oil in a large non-stick frying pan. Add the potatoes and fry for 10-15 minutes, or until they being to crisp up. Place on paper towels to drain.
Meanwhile, prepare the aioli. Place the egg yolks, roasted garlic, vinegar, paprika and plenty of seasoning in a small blender and blitz until smooth. Slowly drizzle in the sunflower oil while still blending at a low speed, until it emulsifies, thickens and is smooth.
Put the crispy smashed potatoes into a bowl and mix in most of the leek butter.
Spread the aioli across a platter and pile the potatoes on top. Finish with a drizzle butter and serve.