Potatoes with Aioli Dip

Ingredients

• 600 g waxy potatoes
• 2 onions
• Sea salt
• 2 sprigs Rosemary
• 2 sprigs thyme
• 5 large garlic cloves
• 3 egg yolks
• 1 tsp sharp mustard
• Salt
• white pepper
• 300 ml olive oil
• 0.5 tbsp lemon juice

Instructions

1. 1.

   Peel, wash, and cut the potatoes into wedges. Peel the onions and slice them into rings. Preheat the oven to 220°C (428°F) with upper and lower heat. Arrange the potato wedges on a parchment‑lined baking tray, sprinkle with sea salt, top with onion rings and herbs, then drizzle with olive oil.

2. 2.

   Bake in the preheated oven for 35–40 minutes until golden brown. While the potatoes roast, prepare the aioli: peel and press the garlic cloves. In a large bowl whisk together egg yolks, mustard, a pinch of salt and pepper until pale‑white and creamy.

3. 3.

   Gradually add the olive oil in a thin stream while continuously whisking, ensuring each addition is fully incorporated before adding more. Season with salt and lemon juice to taste, then serve the aioli alongside the roasted herb potatoes.