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Smoky tomato & potato wedges with preserved lemon aïoli
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Serves: 4 as a starter or side
425g pack Organic large vine tomatoes, quartered
2 large baking potatoes, cut into slim wedges
80ml light olive oil
1 tsp pul biber
1 tsp sweet smoked paprika
1 British Blacktail Free Range Medium Egg, yolk
1 lemon, finely grated zest, then cut into wedges
1 large clove garlic, crushed
150ml sunflower oil
1 preserved lemon, skin finely chopped, flesh discarded
½ x 25g pack flat leaf parsley, chopped
1. Preheat the oven to 180ºC, gas mark 4. In a large roasting tin toss the tomatoes and potatoes with the 2 tbsp olive oil, pul biber and paprika. Season well and roast for about 50-60 minutes, until the tomatoes are soft and the potatoes tender and golden.
2. In a bowl, beat the egg yolk with the lemon zest, 1½ tsp lemon juice and garlic. Put the remaining 50ml olive oil into a jug and add the sunflower oil.
3. Very slowly, pour the combined oils into the bowl, whisking all the time, and only adding more oil once the previous lot has been fully incorporated. Continue this process until all the oil has been added, then stir in the preserved lemon.
4. Sprinkle the parsley over the potatoes and tomatoes and serve with the aïoli and the remaining lemon wedges to squeeze over.
Typical values per serving:
This recipe was first published in April 2021.