Roasted potatoes with aïoli and buttered pine nuts from Ottolenghi Test Kitchen - Shelf Love (page 78) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Black lime beef skewers with sumac onions

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blanched almonds or hazelnuts for pine nuts.

  • Schooffiecooks on March 27, 2026

    Soo good!

  • noor_37m4rf on January 31, 2026

    I added some leftover ground beef to it, really nice!

  • eliza on April 26, 2025

    I made a variation of this since it was too rich for me as written and noted by Averythingcooks. I did not make the aioli, just added seasonings to regular mayo and made a lot less of it. I used almonds for the nuts, and followed the recipe for the potatoes. I dusted with extra smoked paprika which was nice. We enjoyed the different textures and flavours of this dish. Would be nice with some hot sauce as noted in another review.

  • meggan on March 24, 2024

    I find sunflower oil (or at least the one I have) very bitter so while it emulsifies nicely, I don't love the taste.

  • hlange on February 12, 2024

    This is tasty and different but very very indulgent. You definitely need something to sop up all the aioli.

  • averythingcooks on June 27, 2022

    Individually the 3 components of this dish come together easily (I was so happy watching the aioli emulsify so perfectly AND it ends up with a great hit of garlic).... BUT together, we just found the dish too rich. I made the whole recipe (very hard to 1/2 the aioli based on the eggs) and it made a ton. I smeared a small amount on each plate and proceeded with the potatoes, pine nuts & herbs. Again, even with a fraction of the aioli - sooo rich. I do hope I get a chance to repeat the aioli & the pine nuts (we both loved those - but even here.....try with less butter!) for other applications.

  • DFarnham on November 30, 2021

    This is fantastic. Made with beef skewers and pita. Pita is a must to mop up the aioli! So good.

  • KarinaFrancis on October 23, 2021

    Another fantastic recipe from this book! I added a few shakes of hot sauce to the butter topping and would do that again. We had it with roast chicken but it would go with any roast or grilled meats

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