Aioli potatoes are timeless – as food fashions change (and they do, often) their popularity waxes and wanes but it seems such a shame because the flavour of potatoes and garlic work perfectly with many a dish.  In this recipe we use unpeeled new potatoes and add a little lemon zest to the classic old recipe to lift it. Serve this with barbecued meat or simple roasted chicken for a change. They are best served at room temperature because icy cold aioli just doesn’t taste as good as this. There’s nothing complicated about this one and it’s certainly one for the basically series.

Ingredients

• 350g new potatoes, cooked until just firm, left unpeeled
• 2 extra large egg yolks
• 1 tbsp good quality white wine vinegar
• 1 generous tsp Dijon mustard
• 1 large, un-waxed lemon, grated zest and freshly squeezed juice
• 150ml extra virgin olive oil
• 1 lemon, zest only
• 3 fat cloves garlic, crushed into a puree
• Sea salt and freshly ground black pepper
• 1 handful Italian parsley, roughly chopped

Method

• Whisk the egg yolks, the lemon zest, the vinegar, the mustard, the zest,  the salt and the pepper together and as soon as everything is well mixed,  start to pour in the olive oil  in a thin stream and very slowly, whisking continuously to make a thick mayonnaise.
• As soon as the mayonnaise is thick, add the crushed garlic and a splash of lemon juice and mix thoroughly until everything has been well incorporated.
• Slice the potatoes into halves or quarters and serve with the aioli in a separate bowl for dipping, garnish with a little of the parsley.