Level up the roast potatoes at your next gathering with this warm, crispy potato salad recipe. Store-bought aioli is a mayonnaise that is flavoured with garlic. If you prefer, plain mayonnaise with a teaspoonful of smooth Dijon mustard can be substituted.
Ingredients
Method
Line a large oven tray with baking paper.
Cook the potatoes in a medium saucepan of salted water until almost tender; drain. Transfer potatoes to the prepared tray.
Preheat oven 220C (200C fan forced). Using the bottom of a glass or measuring cup, squash the potatoes gently to break the skin and flatten slightly. Season with sea salt and freshly ground black pepper; drizzle with the olive oil. Roast for 40 minutes or until golden. Turn the potatoes and add the red onion wedges to tray, roast for a further 20 minutes.
Place the torn pancetta pieces on top of the potatoes. Return to oven for a further 10 minutes or until pancetta is crispy.
Meanwhile, combine aioli, vinegar and 1 tablespoon water in a large bowl.
Transfer roast potatoes, onions and pancetta to a serving bowl; scatter with basil leaves and drizzle with aioli mixture.
Test kitchen tip:
Not suitable to freeze.
Best potatoes to use for this smashed potato salad
Baby red potatoes are round to oval shape, with a pink to red smooth skin and a creamy yellow flesh, these are an all-rounder suitable for roasting, boiling and even mashing.
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