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🍽️ Crispy Oven Potatoes with Homemade Garlic Rouille

572 kcal · 30 min · 4 servings

Ingredients

• 600 g waxy potatoes
• 2 onions
• sea salt
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 slice stale white bread
• 2 garlic cloves
• 1 pinch ground saffron
• 0.5 tsp sea salt
• 1 egg yolk
• 1 pinch hot mustard
• 200 ml olive oil
• 1 pinch tomato paste
• 1 tsp lemon juice
• white pepper

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into wedges.
3. 3. Peel the onions.
4. 4. Slice the onions into rings.
5. 5. Preheat the oven to 220 degrees Celsius with top and bottom heat.
6. 6. Line a baking tray with baking paper.
7. 7. Spread the potato wedges on the prepared tray.
8. 8. Sprinkle sea salt over the potatoes.
9. 9. Place the onion rings on top of the potatoes.
10. 10. Sprinkle the herbs over everything.
11. 11. Drizzle the potatoes with olive oil.
12. 12. Place the tray in the preheated oven.
13. 13. Bake the potatoes for 35 to 40 minutes until golden brown.
14. 14. Take the bread and dip it briefly in warm water.
15. 15. Peel the garlic cloves.
16. 16. Place the garlic cloves, saffron, and salt into a mortar.
17. 17. Crush the ingredients in the mortar to form a paste.
18. 18. Squeeze the soaked bread well until it is dry.
19. 19. Mix the squeezed bread with the garlic paste.
20. 20. Place the egg yolk in a bowl.
21. 21. Whisk the egg yolk with the mustard.
22. 22. Add the oil drop by drop first, then in a thin stream.
23. 23. Whisk the mixture vigorously with a whisk until it is homogeneous.
24. 24. Mix the mayonnaise mixture with the garlic-bread mixture.
25. 25. Add the tomato paste.
26. 26. Season the sauce with lemon juice and pepper.
27. 27. Serve the sauce together with the baked potatoes.

Nutrition per serving

• kcal: 572
• Protein: 5 g · Fett/Fat: 47 g · Carbs: 32 g