TRUFFLED SMASHED POTATO CHIPS WITH CAULIFLOWER & TOMATO AIOLI - Cuisine Magazine - From New Zealand

Ingredients

• 1kg baby baking potatoes
• olive oil spray
• olive oil to drizzle
• 1 teaspoon flaky salt
• 1-2 tablespoons truffle oil
• FOR THE CAULIFLOWER & TOMATO AIOLI
• 2 tablespoons olive oil
• 20 sage leaves
• 1 small or ½ large cauliflower
• 3 cloves garlic, sliced
• ½ teaspoon salt
• 75g semi-dried tomatoes
• juice of ½ lemon
• 1 teaspoon Dijon mustard
• 3 tablespoons extra virgin olive oil