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.
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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