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.
Not suitable to freeze.
Test Kitchen tip
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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