Jersey Royal Potato Bravas with Spicy Aioli

Preheat oven to 200°C (400°F).

If using, toss the scrubbed Jersey Royals with cornstarch in a bowl to lightly coat.

Place the potatoes on a baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

Roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.

While the potatoes are roasting, prepare the spicy aioli: In a bowl, whisk together the egg yolk, minced garlic, lemon juice, cayenne pepper, and smoked paprika.

Slowly drizzle in the remaining olive oil, whisking constantly, until the aioli emulsifies and becomes thick and creamy. If it becomes too thick, add a tiny splash of the Jersey Milk to thin it out.

Taste and adjust seasoning as needed, adding more cayenne pepper for extra heat.

Once the potatoes are cooked, remove from the oven. If using, drizzle with Jersey butter.

Serve the crispy Jersey Royal potatoes immediately with a generous dollop of the spicy aioli. Garnish with fresh parsley.