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Polenta and parmesan- crusted chips with roasted garlic aïoli
Serves 6 Starters and mains
Ingredients
- 1 bulb garlic
- 160ml extra virgin olive oil
- 1 sprig of thyme
- 1kg potatoes, such as Maris Piper or Desiree
- 60g polenta
- 40g parmesan, freshly grated
- 100ml sunflower oil
- 2 egg yolks
- juice 1⁄2 lemon
- 2tsp Dijon mustard
Method
Preheat the oven to 220C/425F/ Gas 7. With a sharp knife, cut the top from the garlic, place on a square of foil and drizzle over 2 teaspoons of the olive oil. Top with the thyme and season with salt and pepper. Wrap foil around the garlic and bake for 50 minutes until softened. Remove from the oven and allow to cool.
Peel the potatoes and cut into thick wedges, about 6 wedges per potato. Place in a bowl and toss with 1 tablespoon of olive oil.
Combine the polenta, parmesan and salt and pepper on a plate. Toss the wedges in the crumb and transfer to a roasting tray. Drizzle over another tablespoon of the oil and roast for 30 minutes. Turn the wedges and cook for a further 15-20 minutes, until crisp.
Remove the cooled garlic from the foil, scoop out the softened cloves and place in a bowl.
Combine the remaining olive oil and sunflower oil in a jug. Using electric beaters, whisk the egg yolks, lemon juice, mustard and some salt and pepper into the garlic, then slowly beat in the oils until the aïoli is thickened and glossy. Serve the potato wedges with the garlic aïoli.
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