Ingredients

1kg baby baking potatoes
olive oil spray
olive oil to drizzle
1 teaspoon flaky salt
1-2 tablespoons truffle oil
FOR THE CAULIFLOWER & TOMATO AIOLI
2 tablespoons olive oil
20 sage leaves
1 small or ½ large cauliflower
3 cloves garlic, sliced
½ teaspoon salt
75g semi-dried tomatoes
juice of ½ lemon
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
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.

Recipes and food styling Fiona Smith / Photography Fraser Chatham / Fiona Lascelles

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