1-Start by boiling 1 kg of halved large new potatoes in lightly salted cold water for 15 minutes until they turns tender, then drain and let them cool slightly. Preheat your oven to 200°C (fan 180°C/gas mark 6) while you squash the potatoes with the side of a large knife. For a crispy potato recipe, place the squashed potatoes in a roasting tin along with 4 tablespoons of olive oil and 4 cloves of garlic with skins on, then roast for 35 minutes, tossing halfway through to ensure even crispiness. For more on achieving perfect roast potatoes, check out our best roast potatoes guide on the blog. Once crispy, push the potatoes to one side of the tin, place 1 kg of skin-on side salmon skin-side down, season it well, and roast for another 25 minutes until cooked through.

2-Meanwhile, prepare the zhoug sauce by blending a large bunch of roughly chopped coriander, 2 roughly chopped green chillies, 1 clove of chopped garlic, 1 teaspoon of ground cumin, a large pinch of caster sugar, juice of 1 lemon, and 3 tablespoons of olive oil until smooth. For health benefits like those in salmon, visit this resource on salmon benefits. Serve the crispy potatoes topped with the salmon and spoon over the zhoug for a complete meal. This method takes about 1 hour and 30 minutes total and keeps tips like using skin-on salmon for moisture in mind.