Chips with spiced salt and smoked garlic mayo

Method

1. Stir the salt into a large bowl of cold water, add the chips and leave to soak for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
2. Drain the potatoes, then pat dry with kitchen paper. Put the oil in your largest roasting tin (or divide it between 2 tins – you don’t want to crowd the chips), then put in the oven until shimmering hot. Remove from the oven and carefully toss the chips through the fat, turning to make sure they’re evenly coated. Bake for 30-35 minutes, turning occasionally, until evenly golden and crisp
3. Meanwhile, make the salt. Put all the ingredients except the salt and chives into a pestle and mortar, then pound to a rough powder. Stir through the salt and chives, then set aside.
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4. Combine the mayonnaise, crushed garlic and smoked water in a small bowl. Taste and season – you may want to add a squeeze of lemon juice. Once the chips are cooked, remove from the oven and toss them liberally with the spiced salt. Tip onto a platter, scatter a little more salt over, then serve immediately with the mayonnaise for dunking.