Potatoes with Rouille
Ingredients
- For the Rouille
- 1 slice stale white bread
- 2 garlic cloves
- 1 generous pinch ground Saffron
- ½ tsp Sea salt
- 1 egg yolk
- 1 generous pinch spicy Mustard
- 200 milliliters olive oil
- 1 generous pinch Tomato paste
- 1 tsp lemon juice
- white peppers
Preparation steps
Peel, rinse and cut potatoes into slices. Peel onions and cut into rings. Preheat oven to 220°C (approximately 425°F). Place potatoes on a baking sheet lined with parchment paper. Sprinkle with sea salt, cover with onion rings and herbs and drizzle with olive oil.
Bake until golden-brown, 35-40 minutes. Meanwhile, to make rouille: Soak bread in warm water. Peel garlic cloves and crush in a mortar and pestle with saffron and salt. Squeeze bread well and mix with garlic and saffron mixture.
Whisk egg yolks with mustard. Drop by drop, whisk in some of the oil. Then add remaining oil in a thin stream, whisking constantly, until thickened and emulsified. Stir in garlic and bread mixture and tomato paste. Season with lemon juice and pepper. Serve rouille with baked potatoes.
