Turmeric Roasted Jersey Royals with Lemon Aioli

Ingredients

450g Jersey Royal potatoes, washed, halved if large
2 tsp turmeric
5cm piece root ginger, peeled and finely diced
2 tbsp olive oil
Sea salt flakes

For the aioli:

2 egg yolks
1 clove garlic, crushed
1 tsp Dijon mustard
Zest and juice half a lemon
300ml olive oil
Black pepper

Oven method

Preheat the oven to 200C/fan 180/gas mark 6.  Place the Jersey Royal potatoes in a roasting pan.  Combine the turmeric, ginger and olive oil, pour over the potatoes and toss to evenly coat.  Sprinkle with sea salt flakes and roast for 25-30 minutes until tender and crispy, shaking the pan from time to time.

Air fryer method

Preheat the air fryer to 180°C for 3–5 minutes. Toss the potatoes with the turmeric, ginger and olive oil, then season with sea salt flakes. Add the potatoes to the air fryer basket in a single layer (cook in batches if needed). Air fry for 15–18 minutes, shaking the basket halfway through, until golden and crisp.

Tip: If the ginger is very finely diced, you can add half of it halfway through cooking to prevent it catching.

To make the aioli

Whilst the potatoes cook make the aioli. Combine the egg yolks, garlic, mustard and lemon zest and juice in a small bowl of a food processor.  With the motor running add the oil drop by drop until you have a thick consistency.  Do this slowly to achieve a lovely thick, glossy aioli.  Taste and season with black pepper and more lemon zest and juice.

To serve

Serve the hot potatoes with the aioli to dip into.