Smoky fried new potatoes with crab mayo and lemon aioli
YOU WILL NEED
450g Jersey Royal new potatoes, scrubbed and cut into quarters 3 tbsp olive oil, plus extra to drizzle 2 tsp smoked paprika
150g white crab meat 50g brown crab meat Black pepper 100g watercress, to serve A squeeze of lemon 2 tbsp baby capers, to serve Lemon wedges, to serve For the aioli 1 garlic clove, roughly chopped 2 egg yolks 1 lemon, halved Salt
200ml extra virgin olive oil 200ml vegetable oil
DIRECTIONS
Put the Jersey Royal new potatoes into a pan of cold salted water, bring to the boil and simmer for 5 minutes. Drain the potatoes through a colander and leave to steam dry.
To make the aioli, put the garlic in a tall measuring jug with the egg yolks, 1 tbsp lemon juice and several large pinches of salt. Blitz with a stick blender for 30 seconds, then start slowly pouring in the olive oil, very slowly, in a steady trickle as you blend.
Once you’ve poured in the olive oil, pour in the vegetable oil until combined. Add 30ml of water to thin down if needed. Check for seasoning, adding more lemon or salt to taste.
Combine the white and brown crab, then mix 3 tbsp of the aioli into the crab and season with plenty of freshly ground black pepper and a squeeze more lemon juice.
Heat a large frying pan and when hot add 3 tbsp olive oil. Add the Jersey Royals, season well and fry over a medium heat for about 10-12 minutes, turning regularly, until golden and turning crispy. Add the paprika for the final minute. Season with salt.
Dress the watercress with a drizzle of olive oil and a squeeze of lemon. Scatter the watercress with the capers and serve with crab, Jersey royals, more aioli on the side and a lemon wedge.