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Ingredients
Method
- 1kg small chat potatoes
- 2 tbsp sea salt flakes
- 80ml olive oil
- 1 whole garlic bulb
- 150g vegan mayonnaise
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 2 sprigs rosemary, leaves picked
- Cracked black pepper
- Boil the potatoes in well-salted water for 20 minutes, until a knife slides in with no resistance. Drain and leave them to steam dry for 10 minutes. Meanwhile, heat the oven to 220C and roast the whole garlic bulb, wrapped in foil with a splash of oil, for 35 minutes.
- Sit the potatoes on a lined oven tray and press down on each one with the base of a glass until it splits. Drizzle generously with olive oil, scatter over the rosemary and sea salt, and roast for 35 to 40 minutes, until the edges are deep golden and shattering.
- Squeeze the soft roasted garlic into a bowl, mash it smooth and stir through the mayonnaise, lemon juice and mustard. Season with pepper and serve alongside the hot potatoes for dipping.
1 hr 25 mins
6 serving
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