Potato Aioli with Roasted Vegetables and Smokey Pui Lentils
There are many interpretations of aioli, but incorporating potato creates a particularly balanced and refined result. While traditional versions often lean heavily on oil, this approach softens that intensity. The addition of potato brings a natural richness and velvety texture, resulting in a smoother, more rounded sauce that complements dishes such as fish stew or prawn fritters beautifully.
A blend of oils works especially well in achieving the desired flavour profile. Although classic aioli is made exclusively with olive oil, using it alone can sometimes dominate the palate. By combining olive oil with a neutral oil such as canola in equal parts, it is possible to retain the characteristic depth of olive oil while ensuring a lighter, more balanced finish.
This method produces an aioli that is less heavy, more delicate, and ideally suited to enhancing seafood dishes without overwhelming their natural flavours.
Ingredients for Aioli
Approx 100g of floury potatoes- we recommend particularly good potatoes quarter cuts.
2 tsp dijon mustard
2 eeg yolks
Juice of 1/2 lemon
2 garlic cloves (grated or very finely chopped)
100ml of Olive Oil
100ml of Canola Oil
Salt and Pepper to taste
Ingredients for Smokey Puy Lentils
1 Red Onion (Diced)
2 Tbsp Olive Oil
1 Tsp Caraway seeds
2 Garlic Cloves (sliced)
150g rinsed Puy Lentils
850ml Vegetable Stock
Salt and Pepper to season
Juice 1/2 Lemon
Pinch of Chilli Flakes
Method
For the Aioli
Boil the potatoes just until ready in salted water and allow to cool slightly.
Mash the potatoes with a fork in a bowl
Mix in the mustard , egg yolks, lemon juice and garlic.
Whisk in the oils slowing through a thin stream and season with salt and pepper, and more lemon juice if needed,
If the aioli becomes too thick, dilute with a little cold water.
For the Smoked Puy Lentils
In a wide bottomed pan add the onion and olive oil and fry gently over a low heat for around 10 minutes until soft and lightly browned. Add the garlic and spices and fry for 1 more minute.
Add the lentils and stock, stir to combine and bring to the boil then cook on a low heat for around 35-40 minutes.
Season to taste, add the lemon juice- simmer for a further minute.
Turn off the heat, add the chilli flakes stir and allow to cool a little before serving with the aioli.