- serves 4-6 people
- preparation 5 minutes
- cooking 1:15 hour
- difficulty Easy level
Ingredients
- 1 kg new potatoes
- ½ cup olive oil, for the potatoes
- 1 cup peeled garlic cloves
- 1½ cups canola oil, for the toum
- Salt
- ½ lemon, juiced, plus wedges to serve
- Aleppo pepper, finely chopped chives, to serve
Instructions
- Preheat the oven to 200°C (fan-forced). Place the potatoes in a large saucepan and cover with cold water. Bring to a simmer and simmer for about 10-15 minutes, or until the potatoes are tender. Halve or quarter the potatoes and place in a roasting tray. Toss with ½ a cup of oil and roast for about 35-45 minutes, or until the potatoes are crisp.
- While the potatoes are cooking, place the garlic in a small food processor and blend to a rough paste. Gradually stream in 1½ cups of canola oil a little at a time to create a thick, fluffy emulsified toum. Blend in some salt and lemon juice, to taste. Serve the potatoes with the toum, sprinkled with Aleppo pepper and chives. Serve with lemon wedges on the side.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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