By Andy Smith
Fried new potatoes, cucumber and rocket mayonnaise
When mayonnaise is to play a starring role, I make it myself. I like it to have a mild olive note, so I use mostly vegetable oil, only topping up with a little of olive oil. Made entirely with olive, I find the flavour too strong and rasping, especially if it is to contain chopped watercress or rocket.
The contrast of hot and cold of the fried, salt-dusted potatoes and the chilled cucumber here is as good as it gets, but it’s also rather fine when served with slices of chicken, roasted and left to rest until just warm.
Updated at: Thu, 17 Aug 2023 00:16:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
78
High
Glycemic Load
39
High
Nutrition per serving
Calories1534.5 kcal (77%)
Total Fat145.5 g (208%)
Carbs50.3 g (19%)
Sugars2.6 g (3%)
Protein11 g (22%)
Sodium91.8 mg (5%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Scrub, but do not peel the potatoes. Put them into a steamer basket above a pan of boiling water and cover tightly with a lid. Let the potatoes steam until they are knifepoint tender, testing them after 15 minutes. Remove from the heat and slice each potato into 3 or 4 thick coins, depending on their size, and put them in a large mixing bowl.
Step 2
Make the mayonnaise: put the egg yolks in a large mixing bowl, add the mustard, a pinch of salt and the white wine vinegar and whisk briefly to mix. Introduce the vegetable oil, at first drop by drop, whisking between each addition, then pouring in the rest in a slow steady stream, whisking continually. When you have exhausted the vegetable oil, start to add the olive oil, tasting as you go.
Step 3
Chop the rocket finely, then stir it into the mayonnaise with a few drops of lemon juice to taste. Cover and set aside.
Step 4
Fry the potatoes: warm the oil in a shallow pan, add the sliced potatoes and let them cook for 7-10 minutes over a moderate heat until pale gold and starting to crisp on the underside. Flip the potatoes over with kitchen tongs or a palette knife and lightly brown the other side. Salt them, then remove from the pan. While they are cooking, peel the cucumber with a vegetable peeler and cut in half lengthwise. Scrape out the wet core and seeds with a teaspoon, then cut the cucumber into finger-thick slices.
Step 5
Finely chop the dill. Gently toss the potatoes, cucumber and dill, then divide between 2 or 3 plates and add a small mound of the rocket mayonnaise to each.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
