Crispy potatoes with wild garlic pesto mayonnaise

These roast potatoes have a flavour and texture that surpasses that for more traditional roast potatoes.  The preparation is quite simple, particularly if the mayonnaise has already been made.

It is excellent with a roast meal or fried salmon.

Preparation Time: 30 Mins

Cooking Time: 30 Mins

Total Time: 45

Ingredients

For 6 servings…

1 kg                Potatoes  - quartered 

1 tsp               Salt  - flakes

1 tbs               Olive oil    

½ tsp              Oregano    

½ tsp              Paprika     

¼ tsp              Cayenne    

For the mayonnaise

1                    Egg  - yolk 

                     Pepper  - white        

½ tsp              Salt          

½ tsp              Mustard  - Dijon      

½ tsp              Sugar       

10 cl                Olive oil    

½ tsp              Lemon juice            

2 tbs               Vinegar  - white wine 

                     Cayenne    

For the wild garlic pesto

100 gms           Wild garlic

2 cloves            Garlic       

75 ml              Olive oil    

2 tbs               Chives      

50 gms            Pine nuts   

50 gms            Parmesan cheese      

For the wild garlic peston mayonnaise

3 tbs               Wild garlic pesto      

6 tbs               Mayonnaise            

Method

For the mayonnaise…

Put the yolk into a food processor.  Add the seasonings, one drop of olive oil and the lemon juice and whisk for a minute or two.  This thickens the yolk and prepares it for the oil.  Now add the oil 2 or 3 drops at a time.  As the mixture thickens up the oil can be added a little faster.  Continue until all the oil is used.  If the mixture thickens too much add some vinegar.  At the end taste the sauce and add some more vinegar if it is not sharp enough.

For the wild garlic pesto…

Put all the pesto ingredients into a food processor and blend them until they are combined.

To cook the potatoes…

Heat an oven to 200°C.

Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 10 minutes.  Drain well, tip the potatoes on to a roasting tin lined  Toss them with the olive oil, oregano, spices and salt and roast them for 20 minutes – turning them from time to time.

Spoon the potatoes onto a serving plate.  Mix a few tablespoons of the pesto into the mayonnaise and then dollop onto the potatoes.

Serve at once.