Crispy lemon pepper potatoes with a chipotle aioli by letsmunchh

500g jersey royal potato’s

Pinch flaky salt

Pinch lemon pepper

Pinch chopped parsley

1L neutral oil for frying

1 egg

Tbsp mustard

Juice of half a lemon

2 chipotles in adobo

200ml neutral oil

1 garlic clove

Salt and pepper to taste

1. Wash the potatoes and place into a pot filled with cold water, add a tbsp of salt.

2. Place pot on medium heat and cook potatoes till fork tender, around 10/15 minutes.

3. Take the potatoes out of the water and let them cool.

4. Crush the potatoes slightly with the palm of your hand.

5. Pour the oil into a pot and heat to 180C. Fry the potatoes till golden brown and crispy.

6. Toss the potatoes with salt, lemon pepper and parsley.

7. To make the aioli, blend all ingredients together with an immersion blender, season to taste with salt and pepper.