Recipe: (Serves 4) For the wild garlic butter: 1 Large handful (about 80-100g) wild garlic, washed
Turmeric Roasted Jersey Royals with Lemon Aioli
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 egg yolks
1 clove garlic, crushed
1 tsp Dijon mustard
Zest and juice half a lemon
300ml olive oil
Black pepper
Method
- Preheat the oven to 200C/fan 180/gas mark 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.
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