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Categories:
potatoes extra-virgin olive oil kosher salt freshly ground black pepper vegetable oil garlic extra-virgin olive oil thyme water kosher salt freshly ground black pepper egg yolk lemon salt extra-virgin olive oil sour cream chives
Viewed: 56 - Published at: 7 years agoIngredients
- 20 to 30 small new potatoes
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Vegetable oil, for deep-frying
- 2 heads garlic
- Extra-virgin olive oil
- 1 sprig thyme
- 1 tablespoon water
- Kosher salt
- Freshly ground black pepper
- *1 jumbo egg yolk
- 1 lemon, juiced
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup sour cream
- Chopped chives, for garnish
Method
- Preheat oven to 400 degrees F.
- Lay potatoes out in a single layer on a sheet pan.
- Drizzle with olive oil and season with salt and pepper.
- Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.
- Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper.
- Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli.
- When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape.
- Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden.
- Drain on paper towels and season with kosher salt.
- Remove the garlic from the pouch and squeeze out the flesh.
- Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process.
- Pour in the olive oil in a slow, steady stream until the aioli emulsifies.
- Fold in sour cream and adjust seasoning with salt and pepper.
- Garnish with chives.
