New Roasted Potatoes Salad with Creamy Aïoli

Ingredients:
1 kg new potatoes
2 tbsp. olive oil
5 garlic cloves, whole
coarse sea salt
5 twigs rosemary
5 twigs thyme
1 yolk
1 cup rapeseed oil
1/2 lemon, juice
1/4 cup heavy cream
1 bunch chives, finely sliced
salt, pepper to taste

Directions:
Brush the potatoes with the olive oil, spread on a baking sheet, sprinkle with coarse sea salt. Add the whole garlic cloves and the herbs. Roast at 220 C / 400 F for a good 25 minutes or until golden brown and crispy outside. You might want to toss the potatoes midway, so they roast evenly.

Let cool, then remove the herbs (discard these) and the garlic (put aside to cool). When the roasted garlic cloves are cool, mash them with the flat side of a knife and / or chop very finely. We will need the garlic to intensify the aïoli!

In a small bowl, combine the egg yolk with a good squeeze of lemon and a pinch of salt. Stir well with a whisk. now continue to whisk while you drizzle in the rapeseed oil. The mayo needs to come together (“emulsify”) and turn a little more solid. Towards the end of the olive oil, you can also add more at a time. Now you can tweak your mayo to your heart’s desire: add a little more lemon juice, some heavy cream and salt, and whisk well to combine. Add the garlic and chives. season with salt and pepper. Drizzle on top of the roasted potatoes and serve cold.