Lemon Potatoes And Aioli

These potatoes are inspired by a potato dish I enjoyed in Greece a few years ago. They cooked them in huge trays in a pizza style oven and they were so full of flavour I asked for the recipe. The secret was to initially cook them with a rich stock. I have simplified these and sued a stock cube and the result as delicious. I do recommend making aioli if you can even if this is your first time making home-made mayonnaise. It is one of those things that is always deemed impressive but is really very simple.

For the Potatoes

1.2kg large potatoes (Cyprus, Yukon gold or russet potatoes work well)
2 tbsp olive oil
1 lemon
2tsp Salt
2tsp oregano
100ml stock or a stock cube dissolved in 100ml hot water

For the Aioli

1 large egg (at room temp)
1 large egg yolk (at room temp)
1 garlic clove, finely grated
2 tsp lemon juice
1 tsp Dijon mustard
Pinch salt
100ml sunflower
70ml olive

To cook the potatoes

Preheat the oven to 200°C fan setting.
Wash and peel potatoes and chop them into even sized wedges. Arrange onto a large oven tray.
Using a vegetable peeler peel large strips of the rind of lemon and set these aside.
Drizzle the potatoes with the oil. Squeeze over the juice of the peeled lemon. Sprinkle over the salt and oregano and toss to coat
Roast for 20 mins, then add the stock and lemon strips. Toss to coat and roast for a further 30 mins. Check after 15 to give them another toss. If they are sticking add another drizzle of olive oil.
The potatoes should be golden brown and charred in places.

To make the aioli

Combine the egg, egg yolk, finely grated garlic, lemon juice, mustard and salt into the bowl of a food processor. Pulse to combine.
Combine the two oils into a jug and, with the motor running, gently pour a thin stream of oil into the eggs as they blend. Check every so often until you have reached a desired consistency. You may need to add more oil, you may need to use less. Work slowly. You are looking for a creamy consistency, thick enough that you leave a slight indent when running a spoon through the mix but not so thick that it seems stiff.
Transfer to a bowl ready to serve. Or, if making it ahead of time keep chilled until the spatchcocked chicken and potatoes are ready.

This works will served as a side to this herb buttered spatchcocked chicken.