Is it a side dish? Yes, probably. Did I make a main size portion and eat the lot? Yes, definitely.
As with a lot of my recipes, they are the creation of what I find hanging out in my fridge when I haven’t been to the shops. Some of the tastiest things you can make are the result of an effort to jazz up the mundane. Thus, fiery aioli potatoes were born!
You could just buy garlic mayo and say that’s pretty close. However, this slightly less cheating approach means you can add as much or as little garlic as your heart desires.
A good dollop of mayonnaise
Juice of half a lemon
Small pinch of salt & pepper
3-5 garlic bulbs- adjust accordingly to your garlic preference
Blitz your garlic in a blender or food mixer, you can crush and finely chop it if you don’t have a mixer to hand. Your garlic then mix well with the other ingredients. Cover and put to one side.
1 chilli (medium heat)
Good pinch of salt and pepper
Pinch of mixed herbs
Sriracha chilli sauce
Table spoon of olive oil
4-5 new potatoes
Chop the new potatoes in thickish slices and par boil in salted water for 10 minutes or when a knife penetrates them with ease.
Drain the potatoes, chop and deseed the chilli. Then heat the oil in a large frying pan.
Add the potatoes and chopped chilli to the pan and fry on a medium heat until crispy on both sides.
Keep things moving a bit in the pan so the chilli doesn’t burn.
Plate up your potato chilli concoction and sprinkle over the mixed herbs, salt and pepper. Slather the potatoes in aioli and Sriracha sauce.
Now dig in!