Ripped oven chips with smoked chilli and roasted garlic dip

Method

1. Put the potatoes in a large pan of lightly salted water and bring to the boil. Lower the heat and cook until the potatoes are just softened in the middle; this will take 20-30 minutes depending on the size and potato variety. Drain well and leave to steam-dry in the colander until cool enough to handle comfortably.
2. Meanwhile, make the dip. Put the egg yolks, mustard, chilli flakes, roasted garlic, cider vinegar and lemon juice in a small food processor and whizz briefly to combine. Then, with the motor running, slowly add the oils, a few drips at a time to start with, then in a thin trickle. The mayo will thicken as more oil is added. (Alternatively, you can make the mayo by hand in a large bowl, using a stiff whisk.) Season with salt and pepper to taste.
3. Heat the oven to 230°C fan/gas 9. Tear (‘rip’) the potatoes in half from the small ends downwards to create uneven wedges with rough sides (this is where all the brilliant crispy edges will form on roasting).
4. Put the 3 tbsp sunflower oil in a shallow oven tray and put in the hot oven for 5 minutes to  heat up. Carefully tip the ripped potatoes into the hot tray, season with salt and pepper and turn to coat in the oil. Spread out the potatoes in a single layer, then roast in the oven for 5 minutes.
5. Take out the tray, turn the potatoes and add the rosemary. Return to the oven for a further 5-10 minutes until the ripped chips are nice and crispy. Using a slotted spoon, transfer the potatoes to a tray lined with kitchen paper to drain off any excess oil. Season with salt flakes and serve at once with the smoky, garlicky dip.