Try Curtis Stone’s twist on this Spanish-style potato dish. Complete with a creamy smoked paprika aioli, this salad is the perfect addition to any meal.
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Method
Step 1
To make the smoked paprika aioli, blend the aquafaba, garlic, combined paprika, salt, sugar and 2 tsp vinegar in a blender until combined. With the motor running, slowly add the oil in a thin, steady stream until smooth and creamy. Stir in the remaining vinegar.
Step 2
Place the potatoes in a large saucepan of water and bring to the boil. Reduce to a simmer and cook for 10 mins or until a small skewer can glide through potatoes easily without breaking them apart. Use a colander to drain potatoes and set aside to steam dry and cool.
Step 3
Place a large heavy rimmed baking tray on the centre rack of the oven and preheat to 230°C (210°C fan-forced). In a large bowl, toss potatoes with oil. Season with salt. Arrange potatoes, cut-side down, in a single layer on the preheated tray. Reserve bowl with excess oil. Roast potatoes, without turning, for 20 mins.
Step 4
In the bowl with reserved oil, toss the capsicum and chilli with the extra oil. Season with salt. Arrange capsicum and chillies, cut-side down, with the potatoes. Roast, turning as needed, for 20 mins or until the potatoes are crisp and golden and the capsicum and chillies are charred and tender. Season.
Step 5
Use a spoon to spread aioli onto serving plates. Arrange the rocket, potatoes, capsicum, chillies and shallot over the aioli. Sprinkle with the parsley and chives. Season with sea salt flakes and freshly ground black pepper to serve.
Try Curtis Stone’s twist on this Spanish-style potato dish. Complete with a creamy smoked paprika aioli, this salad is the perfect addition to any meal.
Method
Step 1
To make the smoked paprika aioli, blend the aquafaba, garlic, combined paprika, salt, sugar and 2 tsp vinegar in a blender until combined. With the motor running, slowly add the oil in a thin, steady stream until smooth and creamy. Stir in the remaining vinegar.
Step 2
Place the potatoes in a large saucepan of water and bring to the boil. Reduce to a simmer and cook for 10 mins or until a small skewer can glide through potatoes easily without breaking them apart. Use a colander to drain potatoes and set aside to steam dry and cool.
Step 3
Place a large heavy rimmed baking tray on the centre rack of the oven and preheat to 230°C (210°C fan-forced). In a large bowl, toss potatoes with oil. Season with salt. Arrange potatoes, cut-side down, in a single layer on the preheated tray. Reserve bowl with excess oil. Roast potatoes, without turning, for 20 mins.
Step 4
In the bowl with reserved oil, toss the capsicum and chilli with the extra oil. Season with salt. Arrange capsicum and chillies, cut-side down, with the potatoes. Roast, turning as needed, for 20 mins or until the potatoes are crisp and golden and the capsicum and chillies are charred and tender. Season.
Step 5
Use a spoon to spread aioli onto serving plates. Arrange the rocket, potatoes, capsicum, chillies and shallot over the aioli. Sprinkle with the parsley and chives. Season with sea salt flakes and freshly ground black pepper to serve.
