This recipe arrives on 21/01/2027
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Aioli Sauce
- 800 g yellow-fleshed potatoes (small or medium)
- 5 tbsp Orco Aioli Sauce
- 3 tbsp extra virgin olive oil
- Fresh rosemary
- 2 cloves garlic, unpeeled
- Sweet paprika
- Coarse salt and black pepper
- Fresh chives, to serve
The secret to the perfect crust is never moving the potatoes while they're in the oven: they should stick slightly to the paper, which is what creates that crackly crust.
Boil the unpeeled potatoes in salted water until a fork goes through with no resistance, about 20-25 minutes. Drain, let them cool just enough to handle, then transfer to a baking tray lined with parchment paper. Using the bottom of a glass or the palm of your hand, smash each potato until slightly broken, without falling apart completely.
Season with oil, coarse salt, pepper, paprika and rosemary sprigs, and tuck the unpeeled garlic cloves among the potatoes. Bake at 220°C (425°F) for 25-30 minutes, until the edges turn crisp and golden like crisps.
Take them out of the oven and, while still piping hot, spoon generous dollops of Orco Aioli Sauce directly onto each smashed potato. Finish with finely chopped chives.
