First we want to cut the top off of a bulb of Garlic, drizzle in Olive oil and wrap loosely in tin foil.
Place the Garlic in the oven on 160 degrees for around 45 minutes, or until it is perfectly roasted and soft.
Then, drop the Potatoes into a saucepan of boiling water, and boil until they start to get soft.
While the Potatoes cook separate 3/4 Egg yolks into a blender and add a Tbsp of white wine vinegar.
Zest in a Lemon and add a squeeze of the juice.
Season, and blend before adding a splash of Sunflower oil.
Blend again, and repeat this until you have a classic Mayo.
Then add the Nduja to the Mayo, around 80g, along with 3/4 cloves of the roast Garlic.
Blend the Mayo, and adjust the consistency with more Sunflower oil.
At this point, drain the Potatoes and place onto a clean tea towel, give them a gentle crush.
Pop a frying pan on the hob, add a drizzle of Olive oil and lay in the Potatoes, season and add a few knobs of Butter along with a handful of herbs, rosemary, thyme and some sage.
Take a few cloves of Garlic and gently crush with the back of a knife and chuck into the pan.
Turn the Potatoes every minute or 2 until they are golden brown and crispy.
Once the Potatoes are crispy, spoon the Mayo into a bowl, pop the Potatoes on a plate, and serve.
