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

  • parsley
  • Greek yogurt
  • pine nuts
  • eggs
  • sunflower oil
  • smoked paprika
  • egg yolks
  • baby new potatoes
  • unsalted butter
  • EYB Comments

    Can substitute blanched almonds or hazelnuts for pine nuts.

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

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.

  • 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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