Crispy Ghee Potatoes with Masala Aioli

Potatoes are such a versatile root vegetable. Roasting them in ghee ups their flavour profile making this an irresistible side dish. It might be a good idea to double the recipe
Crispy Ghee Potatoes with Masala Aioli
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Crispy Ghee Potatoes with Masala Aioli
April 28, 2020
Preparation Time 10 minutes
Cooking Time 1 hour 15 minutes
Serves 6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

2½kg medium potatoes, scrubbed
½ tsp spinneysFOOD Whole Black Peppercorns
270ml ghee
Zest of 2 large lemons
spinneysFOOD Salt, to taste

For the masala aioli

250ml mayonnaise
1 tbsp spinneysFOOD Garam Masala Powder
1 garlic clove, crushed
Juice of 1 lemon

METHOD

  • 1

    Preheat the oven to 200°C, gas mark 6.

  • 2

    Rest each potato on a large serving spoon and cut widthways at 3mm intervals – cutting the potato on a spoon stops you slicing all the way through. Repeat with all the potatoes.

  • 3

    Roughly grind the peppercorns with a pestle and mortar.

  • 4

    Melt the ghee in a large roasting tin. Once sizzling, add the potatoes and pared lemon zest.

  • 5

    Toss well so that all the potatoes get coated in the fat, then season well with the salt and the freshly ground black pepper.

  • 6

    Roast on the bottom shelf of the oven for 1 hour-1 hour 15 minutes until golden and tender.

  • 7

    Discard the lemon zest.

  • 8

    To make the aioli, mix all the ingredients together.

  • 9

    Serve the potatoes with the aioli.

ALSO TRY

Liven up your roast potatoes with this fabulous recipe
Make breakfast more interesting for the family with this apple-pie inspired porridge that combines the warming flavours of cinnamon and nutmeg with aromatic ghee