WHAT YOU DO
Step 1. Preheat the oven to 180C/gas mark 4. Toss the potatoes, garlic, rosemary, olive oil and plenty of seasoning together in a large roasting tin and roast for 30–35 minutes until crisp, golden and cooked through.
Step 2. Meanwhile make the dressing. Put the egg, garlic, lemon juice, anchovies, mustard powder and Worcestershire sauce in a processor. With the motor running, slowly pour the olive oil through the spout until all is used up and a thick, rich dressing has been made. Season to taste.
Step 3. Serve the roast potatoes in paper cones or small glasses with the Caesar dressing in a separate bowl with a spoon for people to help themselves to.
TIP: Be adventurous with other flavour combinations like spicy Cajun potatoes with a tomato salsa dipping sauce or curried potatoes with a mango chutney and mint yoghurt dip.
Recipe by Sharon Hearne-Smith, picture by Clíona O'Flaherty
