The trick to get that crispy skin is to fry the potatoes in hot oil and either enjoy by themselves or with our aioli dipping sauce.
3g sage leaves
Serve as a side with rocket aioli
300g rocket (blanched)
200g spinach (blanched)
1 egg yolk
10ml extra virgin olive oil
Half lemon, juice and zest
Preheat the oven to 180°C / Gas Mark 4.
Heap the salt into a roasting tin, level it out flat and place the potatoes on top.
Place in the oven to roast for 30 mins.
When cooked, allow the potatoes to cool or remove the skin if you prefer.
Set aside or store in a sealed container for up to three days.
Place a frying pan on a hot heat with oil and fry the potatoes until golden and hot in the center.
At this stage, add the rosemary (removed from the stalks) and cook for a further 5-10 seconds.
Tip the potatoes onto a paper towel to absorb some of the oil and season.
Serve as a side with rocket aioli.
Mix together the rocket, spinach, garlic, lemon juice, half the water and salt in a bowl.
Blend the mixture together and, slowly drizzle in the oil. If you go too fast the mixture will separate so make sure the oil fully incorporates.
Once the oil is fully blended and you have a thick, mayonnaise type consistency, stir through the lemon zest until evenly distributed.
Check seasoning and add salt and pepper as required.