- 2 medium tomatos
- Small Red Onion, chopped
- 2 Gloves Garlic, minced
- 1 teaspoon smoked paprika (more to taste)
- 1 cup mayonnaise
- a dash of Tabasco
- 1 teaspoon sherry or red wine vinegar
- 6 large potatoes
- Olive Oil
The ailoi benefits from being made in advance to allow the flavors to develop.
Cut the tomatoes in half, deseed them and then roast in a 400f oven until soft. Meanwhile heat a couple of tablespoons of oil in a sauté pan and add onions and garlic. Cook for 5 minute being careful not to burn the garlic. Add the paprika then turn the heat off.
In a food processor mix the onion mixture, mayonnaise, cooked tomatoes, tabasco and vinegar. Refrigerate until required, testing the seasoning before adding to the potatoes.
Add a lug of olive oil to a roasting tin and preheat in the oven.
To make the roast potatoes, cut each potato into small cubes. No need to peel. Rinse under cold water to remove some of the starch and dry on Kitchen paper.
Carefully add the potatoes to the hot roasting tin and using a large spoon toss until evenly coated. Return to the to the oven for around 40 mins, until potatoes are cooked through and golden.
To serve tip the cooked potatoes into a serving dish, add salt and the cover with the Roasted Tomato aioli.