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Categories:
egg yolks lemon juice white wine vinegar salt sugar mustard vegetable oil olive oil Yellows Potatoes salt extra virgin shallots celery garlic parsley
Viewed: 45 - Published at: 5 years agoIngredients
- For Mayo:
- 2 egg yolks
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon of white wine Vinegar
- 3/4 teaspoon salt
- 1 pinch sugar
- 1 teaspoon Dijon mustard
- 1/2 cup of vegetable oil
- 1/2 olive oil
- Little Yukon Yellows Potatoes (about 3 lb.) cut in half
- sea salt and fresh pepper mills
- Extra Virgin Olive Oil (about 3 glugs from the bottle or 1/4 cup measured)
- 1-2 teaspoons Herb de Provence
- 2 shallots minced
- 1 celery stalk minced
- 2 garlic cloves minced
- 1/2 cup fresh Parsley
Method
- Let it all settle with yolks settled at the bottom of a small glass jar (similar to a 2 cup canning jar)
- MAYO:
- Hold stick blender against the bottom of a 2 cup canning jar or measuring glass. Don't use a bowl; its too wide at the base. Start slow, with couple of 1 second pulses. Then continue pulsing until you see it start to form. You can get a bit more aggressive at this point until it it really thickens up. Cover it and refrigerate. It will last 1 week refrigerated.
- The Roasted Potatoes:
- First things first! Crank up the grill and lay down 2 bricks about 8"-12" apart. Close it up and let it heat to about 500 degrees.
- Or, turn your oven on to 500 degrees. This is going to take at least 15 minutes.
- Place the Potatoes in a big bowl and toss with about 5-6 turns of the salt and pepper mills. Add olive oil and the Herbs de Provence. Toss.
- Place each potato, flesh side up, on the baking sheet. Bake in a covered grill (on top of the bricks) or in the oven for 15 minutes or until they turn golden brown on top. Do not turn them over.
- In the mean time, lightly sweat the shallots, celery, and garlic in a bit of olive oil, about 3 minutes on medium flame. Try not to color them. Set that pan aside.
- Take the potatoes out when golden and sprinkle a bit more salt on them. Let them cool about 5 minutes. Place them in the bowl. Fold in, gently, the shallots, garlic and about 1/2 cup of the mayonnaise. Fold in parsley. Adjust taste with salt and pepper. Serve warm.
- *As an alternative to the Herb de Provence. For grilled or sauteed fish. Substitute fresh minced Tarragon (1 teaspoon) to the warm potatoes instead of the Herbs de Provence for a more delicate. If you're grilling up some chicken breasts, try sliced basil.
- Another idea for steak: Roast a bunch of garlic in foil and puree. Add that, once it's cooled down, instead of herbs de provence. Or another, roast a couple of red peppers and puree. Then add that to the folding process.
