How to Make Crispy Potatoes with Black Garlic Mayonnaise

Method

1. Fill a large pan with salted water and bring up to the boil on a high heat
2. Juice the lemon
3. Finely chop the chives, place them in a bowl, and set aside
4. Line a baking sheet with a sheet of parchment paper
5. Add the potatoes to the water and simmer for 10-15 minutes until tender but not mushy. While the potatoes are parboiling, finely chop the black garlic and add the mayonnaise, stirring until all is evenly combined. Add a small splash (approx 1 tsp) of lemon juice and a pinch of salt to season, being careful not to let the mayonnaise become too thin.
6. Drain the potatoes and allow to steam dry slightly for 3-5 minutes.
7. Transfer the potatoes to a parchment-lined baking sheet and gently crush using the back of a fork.
8. Place the crushed potatoes into a large bowl, add the oil, spices, herbs, and a good pinch of salt. Carefully toss to coat the potatoes, then return the potatoes to the lined baking sheet.
9. Roast the potatoes for 30-45 minutes until golden and crisp.
10. If the potatoes are cooked, but you are not quite ready for service, turn the temperature down to 80-100°C fan-assisted/120-140°C until service, this will keep them crisp.
11. Spoon a layer of black garlic mayonnaise onto the plate, leaving a border, then top with the crispy potatoes. Finish with a generous garnish of chopped chives. Transfer any remaining mayonnaise into a bowl which can be offered up at the table.

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