2 tbsp. Nicolas Vahé Vinegar / Cucumber
1 glass Nicolas Vahé Mayonnaise / Garlic
200 ml. Nicolas Vahé Ketchup
1,5 tbsp. Nicolas Vahé French Sea Salt
1 kg. small potatoes
Neutral cooking oil
Cut potatoes into bite-size chunks and toss with sea salt and oil. Bake the potatoes in oven at 200° C until golden and crisp. Divide the potatoes into four portions. Mix ketchup with vinegar and spread over each portion. Add 1 tbsp. mayonnaise on top. Garnish with fresh parsley or pea shoots.
VINEGAR, VINEGAR – CUCUMBER, 200 ML.
MAYONNAISE, GARLIC, 135 G.
KETCHUP, SAN MARZANO TOMATOES, 500 ML.
SALT, FRENCH SEA, 335 G.
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