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: 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. 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. 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. 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. Serve: Transfer the potatoes to a serving plate and garnish with chopped chives. Make the Pickled Lemon Aioli: In a small bowl, mix the mayo with the pickled lemon paste until smooth. Final Assembly: Serve the crispy roasted potatoes with the pickled lemon aioli on the side for dipping. Enjoy!
