Lemon Juice

Aioli-roasted potatoes

May 22, 2011
0 Ratings
Author Notes

I found a recipe using mayo and garlic to roast potatoes years ago, and was inspired to try the same using homemade aioli. —Hummusit

  • Serves 4-6
  • 4 cloves of garlic, finely chopped
  • 2 egg yolks
  • Pinch salt
  • 1 teaspoon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon water
  • 1 cup olive oil
  • 6 medium-large potatoes
  • S+P
In This Recipe
  1. In a mixing bowl, combine garlic, salt, mustard, yolks, lemon juice, and water, and mix well.
  2. Using a mixer, add the olive oil slowly, spoonful by spoonful. The mixer should be set at medium speed, until the aioli thickens.
  3. Slice the potatoes, approximately 6-7 mm thick.
  4. In a baking pan, add aioli to to coat the potatoes generously. Arrange the slices in an overlapping layer, and sprinkle with [coarse] salt and pepper.
  5. Cover with foil, and bake in a hot oven for 1 hour. After an hour check to make sure the potatoes are cooked, then bake uncovered to brown.
  6. Bete'avon!
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