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

Method

1. 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.
2. 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.
3. Serve the hot potatoes with the aioli to dip into.