RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• ¼ cup Cobram Estate Extra Virgin Olive Oil
• 700gm Coles Kipfler Potatoes, washed and peeled
• Salt and Pepper

ROSEMARY LEMON SALT:

• ¼ cup Coarse Pyramid Sea Salt
• 2 Tbsp. fresh rosemary, picked, finely chopped
• Zest of 1 lemon

GARLIC AIOLI:

• 1/2 cup Cobram Estate Light Extra Virgin Olive Oil
• 2 cloves garlic, grated
• 2 egg yolk
• 2 tsp Dijon mustard
• Zest and Juice of 1 lemon
• Salt

METHOD :

• Preheat oven to 180C.
• In a large saucepan add potatoes and cover with cold water. Season water with a pinch of salt and place over a medium-high heat and bring to a boil. Cook potatoes for approximately 20 minutes until nearly tender. Drain into a colander and set aside to cool.
• Meanwhile, in a mortar and pestle combine the salt, rosemary and lemon zest and grind to combine. Set aside.
• In a large bowl add the garlic, egg yolk and mustard and gently bring together with a whisk. Slowly drizzle in the olive oil, whisking continuously and thoroughly until emulsified. Add a little more olive oil if required until a mayonnaise consistency is reached. Season with salt and lemon juice to taste, stir in the lemon zest and set aside.
• Transfer potatoes to a baking tray and press down on them with your hand to slightly crush them. Heat oil in pan and shallow fry the potatoes in 2 batches (depending on size of pan) until golden and crispy. Dry off excess oil on paper towel and toss potatoes through with salt mixture.
• Serve potatoes hot with aioli on the side.
• Store in an airtight container in the refrigerator for up to 1 week.