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1. Preheat your oven to 220°C (425°F). Place the baby potatoes in a large pot of well-salted cold water. Bring to a boil and cook for 18–20 minutes until completely tender when pierced with a knife. Drain well and allow to steam-dry for 5 minutes.
600 g Baby potatoes,
Flaky sea salt
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2. While the potatoes boil, peel the beetroot and cut into roughly 3cm chunks. Toss on one half of a large roasting tray with half the olive oil, salt, pepper, and smoked paprika. Roast in the preheated oven for 25–30 minutes, turning once, until tender with caramelized edges.
3 piece Beetroot,
2 tbsp Olive oil,
Flaky sea salt,
Black pepper,
0.5 tsp Smoked paprika (pimenton dulce)
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3. Transfer the drained potatoes to the other half of the roasting tray (or a separate tray). Using the flat base of a glass or a fork, firmly smash each potato to about 1.5cm thickness. Drizzle generously with the remaining olive oil and season well with salt and pepper. Roast alongside the beetroot for 20–25 minutes until the potatoes are deeply golden and crispy at the edges.
600 g Baby potatoes,
2 tbsp Olive oil,
Flaky sea salt,
Black pepper
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4. While the vegetables roast, make the aioli. Finely grate or crush the garlic cloves into a paste with a pinch of salt. In a medium bowl, whisk together the egg yolks, Dijon mustard, lemon juice, and garlic paste until combined.
Flaky sea salt,
2 piece Egg yolks,
2 clove Garlic cloves,
1 tsp Dijon mustard,
1.5 tbsp Lemon juice
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5. Add the neutral oil to the yolk mixture drop by drop while whisking constantly. Once the emulsion catches and visibly thickens, you can add the oil in a thin, steady stream, whisking all the while, until all the oil is incorporated and the aioli is thick and glossy. Taste and adjust seasoning with salt and a little more lemon juice if needed. Set aside.
0.8 cup Neutral oil (such as sunflower or light olive oil)
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6. Arrange the crispy smashed potatoes on a large serving platter or individual plates. Scatter the roasted beetroot chunks over and around the potatoes. Drizzle the sherry vinegar over the warm vegetables, then dollop generous spoonfuls of aioli across the top.
1 tbsp Sherry vinegar
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7. Roughly chop the fresh parsley and scatter over the salad. Finish with an extra pinch of flaky sea salt and a light dusting of smoked paprika if desired. Serve warm or at room temperature.
Flaky sea salt,
0.5 tsp Smoked paprika (pimenton dulce),
0.2 cup Fresh flat-leaf parsley
