Crispy potatoes with garlicky aioli are all the rage in trendy restaurants and wine bars. This is our version with the richer, more rounded tones of caramelised black garlic. It’s a recipe you’ll make on our new Essential Cooking course, to serve alongside fall-apart slow-cooked lamb shoulder.
Serves 4
1kg waxy potatoes, such as Charlotte potatoes
3 tbsp extra virgin olive oil
½ tsp dried oregano
½ tsp smoked paprika
¼ tsp cayenne pepper
1 tsp sea salt flakes
4-6 cloves of black garlic (or one clove of garlic crushed)
6 tbsp mayonnaise (homemade, if possible)
1 small bunch of chives
1 lemon