Baby Potato Halves with Garlic Aioli, Toasted Sesame Seeds, and Pistachios

Delicious and beautiful, this is an amazing dish to share. Imagine: Tender baby potatoes tossed with wholegrain mustard and garlic aioli … topped with a crumbling of toasted sesame seeds and pistachios … Trés jolie!

Baby Potato Halves with Garlic Aioli, Toasted Sesame Seeds, and Pistachios

1kg baby potatoes

Half a batch of aioli – I used Jamie Oliver’s aioli recipe, exchanging the Dijon mustard for wholegrain and using 2 whole garlic cloves (rather than just a half)

¼ c sesame seeds

½ c pistachio nuts

Method

  1. Wash the potatoes and cut them into halves.
  2. Boil the potatoes for 10-15 minutes, or until tender (but not mashable!). Leave to cool a little.
  3. Meanwhile, if you haven’t already done so, make the aioli. Then toast the sesame seeds in a pan over medium heat.
  4. Next, roughly chop the pistachios and toast them a little, in a pan, over medium heat.
  5. Combine the potatoes and aioli. Transfer to a platter.
  6. Just before serving, sprinkle over sesame seeds and pistachios.
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