Ingredients

Method

• 6 potatoes, halved
• 3 T olive oil
• Sea salt and freshly ground black pepper
• 2 free-range egg yolks
• 3 cloves garlic, crushed
• 1/2 lemon, juiced
• 1 cup canola or olive oil
• 70 g baby cos lettuce, for serving
• 1 whole rotisserie chicken, cut into portions

Method

Ingredients

Preheat the oven to 200°C. Toss the potatoes in the olive oil and sea salt and place on a baking tray. Roast for 30 minutes, or until crisp and golden.

Whisk the egg yolks, garlic and lemon juice, then add the oil in a slow, steady stream, whisking continuously.

Mix the potatoes with the mayonnaise and season to taste.

Arrange on a platter with the baby cos lettuce and chicken portions.