Cooking Instructions
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Step 1
Make garlic oil by confiting (simmering)
Garlic (4 cloves)
in a small saucepan with the
Olive Oil (120 mL)
just covering the garlic. Simmer for around 45 minutes, and then remove the cooked garlic from the pan. Allow the oil to cool.
Step 2
Using the back of a chef's knife, crush the confit garlic into a paste with a generous pinch or two of
Salt (to taste)
and set aside.
Step 3
While oil is cooling, preheat oven to 400 degrees F (205 degrees C) to get it ready for the potatoes.
Step 4
Cut
Potatoes (1 kg)
into even, 1/2-inch pieces.
Step 5
Place potatoes on a large baking sheet and toss in Olive Oil and
Salt (to taste)
until all potatoes are coated. Bake in preheated oven until soft, about 10-15 minutes.
Step 6
To make the aioli, whisk together
Salt (to taste)
,
Dijon Mustard (15 g)
, and
Egg (1)
. In a steady stream add in cooled garlic oil and whisk until mixture is thick and creamy.
Step 7
Season with
Salt (to taste)
. Mix in juice of the
Lemon (1/4)
. The sauce should be thick enough to run your finger through the back of the spoon to create a line through the sauce. Add the crushed confit garlic. Cover and chill until ready to serve.
Step 8
Finely dice 2 stalks of
Scallions (2 stalks)
.
Step 9
Let potatoes cool slightly, then add to a large bowl. Mix in the homemade aioli, green onions, and
Fresh Parsley (20 g)
.
Step 10
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
garnish with more green onions and serve.
