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Thomasina Miers’ home fries with crab salad recipe

This is a lovely way to showcase new season jersey royals; golden chunks of delicate new potatoes tossed in sweet, sauteed onions and topped with a zippy crab and watercress salad, plus some garlicky mayonnaise for good measure. This recipe will get you out of many a last-minute food fix, too, because it’s so versatile: go simple and add a fried egg and chilli oil, or pair with a crisp caesar salad.
Home fries with crab, watercress and smoky red pepper aioli

The garlicky aioli is a delicious dressing for the light crab salad.



Prep 10 min
Cook 20 min
Serves 4-6
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650g jersey royals, cut into 2-3cm cubes
1 large onion, finely chopped
3 tbsp olive oil
25g butter
1 tsp smoked paprika

For the aioli
1 garlic clove, roughly chopped
1 red pepper, roasted and peeled
2 egg yolks
1 tsp smoked paprika
Juice of ½ lemon
Salt and black pepper
200ml olive oil
200ml vegetable oil

For the crab salad
200g white crab meat
60g watercress, roughly chopped
½ red onion, very finely sliced
2 tbsp capers
1-2 tbsp extra-virgin olive oil
1-2 tsp fresh lemon juice

Put the potatoes in a pan of salted water, bring to a boil and simmer for three minutes. Drain in a colander and leave to steam dry.

To make the aioli, put the garlic and red pepper in a tall measuring jug with the egg yolks, paprika, lemon juice and several large pinches of salt. Blitz with a stick blender for 30 seconds, then slowly pour in the olive oil in a thin, steady trickle as you blend. After a minute, increase the trickle to a thin stream, continuing to blend.

Once you have poured in all the olive oil, pour in the vegetable oil, now in a thicker stream, until it is all mixed in. Add 45ml water to thin the aioli, then check the seasoning and add more lemon or salt, as needed.

Fry the onion in a small frying pan with two tablespoons of the oil for 10 minutes, until soft and just coloured. Meanwhile, melt the butter and remaining oil in your largest pan over a medium-high heat, then fry the potatoes in a single layer for 10 minutes, tossing them in the fat and shaking the pan occasionally, until they are crisp and golden. Stir in the onion and paprika, and fry for another minute.

To make the salad, put the crab, watercress, red onion and capers in a bowl and dress with the oil, lemon juice and a pinch of salt and pepper. Taste and adjust the seasoning with salt and lemon juice.

Empty the home fries into a large, shallow bowl and top with the crab and watercress. Drizzle over the aioli and serve at once.
And for the rest of the week

You won’t need all the aioli, and it lasts well in the fridge for eight-10 days. It’s delicious served with a Spanish omelette, makes a great addition to sandwiches and is an amazing dip for crisp black pudding bites.
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