Marcus Wareing's Baby Roast Potatoes with 3 Dips
Whether you prefer Marie Rose or Chilli Mayonnaise, enjoy your golden roast potatoes with a fresh, home-made sauce. Recipe taken from Marcus Wareing at Christmas.
Ingredients
Dip 1- Marie Rose Sauce
Dip 2- Chilli Mayonnaise
Dip 3 – Anchovy and Caper Mayonnaise
Method
Step 1
Pre-heat the oven to 200C fan.
Step 2
Boil the potatoes in a large pan of salted water for around 10-12 minutes, until just tender and drain. Gently break the skin by crushing the potatoes lightly with a fork, then shake them in the pan.
Step 3
Heat a roasting tray with a good glug of oil; when it starts to smoke add the potatoes and toss to coat. Add the garlic, thyme and rosemary then season with salt and pepper. Add the butter and combine. Roast in the oven for around 20-25 minutes until golden brown and crispy.
Step 4
For the Marie rose sauce, mix the mayonnaise, ketchup, brandy, lemon juice and some seasoning in a bowl to combine. Transfer to a serving bowl and sprinkle with some cracked black pepper.
Step 5
For the chilli mayonnaise, mix the mayonnaise, sriracha, Tabasco, spring onions, chives, garlic, salt and pepper in a bowl to combine. Transfer to a serving bowl and sprinkle with a few chilli flakes.
Step 6
For the anchovy and caper mayonnaise, mix the mayonnaise, capers, anchovies, sour cream, lemon juice and grated parmesan in a bowl to combine. Transfer to a serving bowl and garnish with finely shredded spring onions.
Step 7
Remove the potatoes from the oven, transfer to a serving platter and serve warm, with some freshly grated parmesan on top and the dips on the side.
