Serves 6 (as a side)
Black olive mayonnaise
1 cup mayonnaise
1/3 cup Kalamata olives (pitted)
Smashed griddle potatoes
1kg cooked small new potatoes (skin on) Flakey sea salt and fresh black pepper
½ cup Italian parsley
½ cup fresh basil
1. Place about a quarter of a cup of mayonnaise in the bottom of a small food processor, or in a suitable container using a wand blender. Add the anchoives and the olives. Blitz until relatively smooth then fold the paste back through the rest of the mayonnaise. Refrigerate until required.
2. Place a large skillet on meduim heat. Once hot add a liberal amount of cooking oil then carefully add the cooked new potatoes. With a spatular, squish down the potaoes so they cover the entire pan. Season with flakey seasalt and fresh black pepper. Cook for 5-7 minutes until carmelised on the bottom, then turn and repeat on the otherside.
3. Turn out the caramelised potatoes onto a platter, add dollops of the black olive mayo then finish by tossing over the fresh parsley and basil.