Roast Purple Potatoes With Aioli, Horseradish, Pickled Shallots & Dill

By ltrodrigu

Ingredients

• For Pickled Shallots:
• 1 shallot, sliced into thin rings
• 1 bay leaf
• 2 thyme sprigs
• a pinch of whole black peppercorns
• 1/2 cup water
• 3 tablespoons red wine vinegar
• For Aioli:
• 1 large garlic clove
• kosher salt, divided
• 1 egg yolk
• 1 teaspoon lemon juice
• 3/4 cup grapeseed oil
• 1/4 cup olive oil
• For Potatoes:
• 1 1/2 pounds small purple potatoes
• 1/4 cup olive oil
• salt, to taste
• freshly ground black pepper, to taste
• To Serve:
• 1 inch peeled fresh horseradish
• 1/4 cup roughly chopped dill.
• juice of 1/2 lemon

Details

Servings 6
Adapted from wsj.com

Preparation

Step 1

For Pickled Shallots:
In a small bowl, combine shallots, bay leaf, thyme sprigs and peppercorns. Bring water and red wine vinegar to a boil and pour over shallots. Set aside until shallots cool and pickle, at least 30 minutes and up to 2 days.

Put potatoes in a large pot. Add enough salted water to cover by 1 inch and bring to a boil, over high heat. Reduce heat slightly and simmer until fork tender but not mushy, about 15 minutes. Drain potatoes and transfer to a work surface.

Meanwhile, Make Aioli:
In a food processor or blender, pulse garlic clove and a pinch of kosher salt until a paste forms. Add egg yolk and lemon juice and continue to mix until yolk lightens in color, about 30 seconds. With motor running, very slowly drizzle in grapeseed oil. Once thick, with motor still running, slowly drizzle in olive oil. Season with kosher salt.

For Potatoes:
Cover boiled potatoes with a kitchen towel and gently smash them with your palm. The skins should split and each potato should be left relatively whole, flat and irregularly shaped. If some break, that‘s OK. Set a large, heavy pan over high heat. Add olive oil and, once hot, add potatoes in batches, fitting them into a well-spaced single layer. Fry until browned and crisp all over, about 4 minutes per side. Transfer potatoes to a serving platter and repeat with remaining potatoes. Season with salt and freshly ground black pepper.

To Serve:
Drizzle half the aioli over potatoes, reserving the rest for another use. Grate horseradish overtop, if desired. Sprinkle on dill. Drain shallots and scatter overtop. Drizzle with lemon. Serve warm or at room temperature.