TRUFFLED SMASHED POTATO CHIPS WITH CAULIFLOWER & TOMATO AIOLI

Small floury potatoes work best for these, small enough that you can cut them in half and use the skin as a base when you smash them. You can buy bags of baby baking potatoes in the supermarket – make sure you don’t buy waxy, boiling potatoes. The cauliflower and tomato aioli is a great dip for other uses, too, such as crackers, crudités and platters. The potatoes are not designed to be served piping hot, just a little warm is best.

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Instructions

1.	Heat the oven to 200°C fan bake.
2.	Cut the potatoes in half lengthwise.
3.	Put in a saucepan, cover with water, bring to the boil and simmer for 10 minutes.
4.	Drain in a sieve then leave to dry off for 5 minutes.
5.	Spray the bottom of a large roasting tray liberally with oil and sprinkle with flaky salt.
6.	One at a time, use a fork to smash the potato halves, trying to keep the potato together on its skin.
7.	Lay these into the roasting tray.
8.	Spray again with oil to coat, drizzle with a little extra oil and sprinkle liberally with salt.
9.	Roast for 30-40 minutes until crisp and golden.
10.	Remove from the oven, drizzle with truffle oil and leave to cool.
11.	You can make these and store in a container in the fridge for 2-3 days.
12.	Before serving, heat in the oven for 5 minutes.
13.	Serve with the cauliflower and tomato aioli.
14.	CAULIFLOWER & TOMATO AIOLI
15.	To make the aioli, heat the olive oil in a large frying pan and fry the sage leaves until crisp. Remove with tongs and set aside on a paper towel.
16.	Cut the cauliflower into small pieces and add to the frying pan on a low-medium low heat along with the garlic and salt.
17.	Cover and cook for 25-30 minutes, stirring occasionally, until the cauliflower is tender and lightly caramelised – you want a hint of browning, but not fully browned. Leave to cool.
18.	Put the cauliflower into a food processor with the semi-dried tomatoes, lemon juice, mustard and 2 tablespoons of water and slowly pour in the extra virgin olive oil while the motor is running and process until you have a very smooth purée.
19.	Scrape into a bowl and top with the sage leaves.