Serves 2–3 · 45 minutes
Crispy edges, a soft centre and a salt that tastes of the Atlantic: these oven potatoes are a simple side dish for fish, meat or vegetables. With lemon aioli, they become a small main event.
Ingredients
- 800 g small potatoes
- 3 tbsp olive oil
- 1 tsp jaramari Old Sea Salt
- 1/2 tsp smoked paprika, optional
- 150 g mayonnaise or thick yoghurt
- 1 small garlic clove
- 1/2 unwaxed lemon
- flat-leaf parsley
Method
- Preheat the oven to 220°C conventional heat. Wash the potatoes thoroughly, cut them into wedges and mix with olive oil, Old Sea Salt and paprika.
- Spread on a baking tray and roast for 35–40 minutes until the edges are deep golden.
- For the aioli, mix mayonnaise or yoghurt with finely grated garlic, lemon zest and a little lemon juice.
- Serve the potatoes with parsley and aioli. If you like a more intense finish, add a small pinch of Crushed Sea Salt at the table.
Salt with structure
Old Sea Salt works beautifully in the oven. Its grain seasons the potatoes evenly and gives them a clear, mineral character.