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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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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