Roasted Potatoes with Aioli and Buttered Pine Nuts

Buy or Find
Baby potatoes, 750g, skin on and halved lenghtways
Olive oil, 2 tbs (for potatoes)
Parsley, a handful, washed thoroughly and chopped
Salt and black pepper to taste
Garlic, 1/2 clove
Dijon mustard, 1 tsp
Egg, 1
Egg yolk, 1
Grape seed oil or sunflower oil, 100ml
Lemon juice, 1 tbs
Greek yoghurt, 75g
Unsalted butter, 30g
Pine nuts, 20g
Sweet paprika, 1/4 tsp

Do
Preheat oven to 220 c fan forced.

Place the potatoes and 2 tsp salt into a medium saucepan and cover with plenty of cold water. Place on a medium-high heat, bring to the boil, then simmer for 6 minutes or until the potatoes are almost cooked through. Drain the potatoes in a sieve and leave them to dry (about 10 minutes). Transfer the potatoes to a baking tray lined with baking paper, pour over the oil, 1/2 tsp salt and a good grind of black pepper. Roast, stirring once or twice, for 35 minutes or until deeply golden. Stir through the parsley.

Make the aioli by placing garlic, mustard, egg, egg yolk and 1/4 tsp salt into the small bowl of a food processor and process until combined (about 10 seconds). With the machine still running, add both the oils in a very slow and steady stream, until you have a loose, mayonnaise-like consistency. Transfer to a bowl, stir in the lemon juice and yoghurt and set aside (or refrigerate) until needed.

Put the butter into a small frying pan. Cook the butter over a medium heat until melted. Add the pine nuts and cook until golden, about 3-4 minutes. Stir through the paprika, then remove from the heat and transfer to a bowl.

Spread the aioli out on a round shallow platter. Top with the warm potatoes and spoon over the buttered pine nuts.