for 4 person

Herb oil

30 g	butter
2 tbsp	olive oil
1	garlic clove, squeezed
1 tbsp	thyme, finely chopped
1 tbsp	rosemary, finely chopped
1 tbsp	sage, finely chopped

Potatoes

1 ½ kg	waxy potatoes, cut into pieces approx. 3 cm wide
	salted water, boiling
½ tsp	salt

Dip

100 g	crème fraîche
1 tbsp	mayonnaise
2 tbsp	mild mustard
1 tbsp	liquid acacia honey
¼ tsp	salt
a little	pepper

How it's done

Herb oil

Heat the butter and oil in a small pan. Add the garlic and herbs, leave to infuse on the switched-off hob for approx. 15 mins.

Potatoes

Cook the potatoes in salted water for approx. 15 mins., drain and allow the water to evaporate for approx. 5 mins. Place the potatoes in a bowl, pour the herb oil into the bowl through a sieve, set aside the herbs. Mix the potatoes with the oil and salt, crushing the surface of the potatoes slightly in the process (see note). Transfer the potatoes to a baking tray lined with baking paper.

To roast

Approx. 45 mins. in the centre of an oven preheated to 200°C. Turn the potatoes twice during cooking. Scatter the reserved herbs over the potatoes, return to the oven for approx. 15 mins.

Dip

Mix the crème fraîche with the mayonnaise, mustard and honey, then season. Serve the dip with the roast potatoes.

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