Crispy New Potatoes with Aioli & Ibiza Salt

At the Lello table

Crushed roast potatoes with rough golden edges, garlicky aioli and fleur de sel added at the table. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.

Method

1. Boil the potatoes until a knife enters easily; drain and steam dry.
2. Crush lightly on an oiled sheet pan, drizzle with oil and roast 30 to 35 minutes.
3. Mix mayonnaise, garlic and lemon for the aioli.
4. Finish the potatoes with fleur de sel and chives.

Cook’s notes

• Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.

Substitutions

To serve

Serve hot with aioli for dipping.

Storage & make-ahead

Refrigerate leftovers in a covered container for up to 2 days.