- 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
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.