Ingredients:

For the Roasted Potatoes:

• 1 kg Maris Piper potatoes, peeled and cut into 4-5 cm chunks
• 1/3 cup olive oil
• Med Cuisine Baharat spice blend
• Salt
• Finely chopped chives, for garnish

For the Pickled Lemon Aioli:

• 1 tbsp Med Cuisine Pickled Lemon Paste
• 5 tbsp good quality (vegan) mayo

Instructions:

1. Prepare the Potatoes:

   • Add the potatoes to a large pot with plenty of water and 2 tsp salt.
   • Bring to a boil, then simmer until the potatoes are just tender but still firm. Be careful not to overcook.
   • Drain the potatoes and allow them to cool slightly in a colander.

2. Preheat the Oven:

   • Preheat the oven to 200°C.
   • Once hot, place a roasting tray with the olive oil in the oven and heat until the oil starts to smoke slightly.

3. Roast the Potatoes:

   • Carefully add the potatoes to the hot roasting tray and roast for 35-40 minutes, turning every 10 minutes with a heatproof spatula.
   • When the potatoes are browned and crispy, remove the tray from the oven.
   • Carefully pour out most of the oil, leaving just a bit in the tray.

4. Season the Potatoes:

   • Sprinkle the Baharat spice blend evenly over the potatoes.
   • Shake the tray and flip the potatoes to ensure they are well coated.
   • Taste and add salt if needed.

5. Serve:

   • Transfer the potatoes to a serving plate and garnish with chopped chives.

6. Make the Pickled Lemon Aioli:

   • In a small bowl, mix the mayo with the pickled lemon paste until smooth.

7. Final Assembly:

   • Serve the crispy roasted potatoes with the pickled lemon aioli on the side for dipping. Enjoy!