Jersey Royals are always a highlight of the spring season and they are around for such a small amount of time – grab them on your next shop while you can.
500g Jersey Royals
2 tbsp olive oil
2 egg yolks
2 crushed garlic cloves
Pinch of saffron strands
2 tsp white wine vinegar
300ml olive oil
Squeeze of lemon juice
1. Preheat the oven to 200C/fan 180/gas 6. Slice the Jersey Royals lengthways into quarters. Cook in boiling salted water for four minutes and then drain well.
2. Tip the potatoes into a roasting tin and toss with the olive oil. Roast for 30-40 minutes until crispy.
3. Meanwhile, put the egg yolks, garlic, saffron and white wine vinegar in a food processor, season and then whizz, slowly adding the olive oil to create a thick, yellow aioli. Add a good squeeze of lemon juice and serve with the chips.