Use black garlic puree to make black garlic aioli. So good with smashed potatoes, on a sandwich, or as a dip with veges or fries.
Recipe and photo credit: Ruby Schwarz
Black Garlic Aioli and Smashed Potatoes
Rated 4.5 stars by 2 users
A deliciously easy black garlic aioli that has a zing and goes well with smashed potatoes. There are many ways to enjoy black garlic aioli. Try it on steak, burgers, or as a dip for vegetables, or fries.Author:
Ruby Schwarz @rubs_food
1kg baby potatoes
1 sprig rosemary
3 cloves of garlic, skin on and crushed
salt and pepper
Olive Oil infused with Black Garlic (or other EVOO)
2 egg yolks
1 1/2 tsp white wine vinegar
3 garlic cloves, roasted from potatoes, or 2-3 raw garlic cloves
1 tsp mustard
½ cup rice bran or olive oil
1 tsp Black Garlic Puree
water for consistency
Black Garlic Salt (or plain sea salt) to taste
Black Garlic Aioli
Place the potatoes in cold salted water and bring to the boil.
Preheat the oven to 200C (180C fan oven).
When the potatoes are just cooked, drain and place in baking tray.
Use something flat to squash them then add the garlic, rosemary, seasoning and a good glug of oil to make sure potatoes are lightly coated with oil.
Roast at 200c for 20-30 mins till very crispy and golden.
Season with salt and pepper to taste.
Black Garlic Aioli
Place the egg yolks in a food processor and blend with the vinegar, garlic (roasted or raw), mustard, and a pinch of salt.
Slowly drizzle in the oil until fully emulsified and thick.
Add the Black Garlic Puree and a splash of water to loosen the consistency.
Taste, then season with salt accordingly.
Serve the potatoes on their own or as part of a main and enjoy them smothered, dipped, or accompanied with the black garlic aioli.
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