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1.2kg large baking potatoes (3–4 potatoes)

1 tbsp rose harissa (or 50% more or less, depending on variety: see 'Ottolenghi' ingredients) (15g)

2 tbsp olive oil

1 small iceberg lettuce, trimmed and cut into 3cm wide wedges (350g)

5g tarragon, roughly chopped

Salt

25g preserved lemon skin, finely sliced (from 2 small preserved lemons)

2 tbsp olive oil

1 lemon: finely grate the zest to get ½ tsp, then juice to get 1 tbsp

1 tsp cumin seeds, toasted and roughly crushed

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1. Preheat the oven to 220°C fan.

2. Place the potatoes on a small baking tray and bake for 50–55 minutes, until soft all the way through. Remove from the oven and when cool enough to handle, cut in half, scoop out the flesh – don’t scrape clean: you want there to be a bit of flesh attached – and set aside for another recipe (see above).

3. Tear the potato skins into 5–6cm pieces and place in a medium bowl with the harissa, oil and ¼ teaspoon of salt. Mix well, then spread out evenly on a wire rack placed inside a large baking tray. Bake for 12 minutes, turning over halfway through, until they are dark golden-brown and turning crisp. Remove from the oven and set aside to cool and continue to crisp up. Place in a large bowl with the lettuce wedges and tarragon.

4. Whisk together all the ingredients for the dressing with ¼ teaspoon of salt and pour over the salad. Mix well and serve.

NOTES:

The basis of this recipe is that you’ll be using up skins from potatoes you’ve already cooked and have sitting around. This is either because you’ve used the cooked flesh to make mash or, in one of life’s great mysteries, your kids have eaten the inside of a jacket potato and left the best bit (i.e. the cooked skins!). Either way, don’t throw them away: they bring a great extra crunch to an already fresh and crunchy salad and they turn this into a dish you can get onto the table in less than 30 minutes. This is totally brilliant alongside the slow-cooked chicken with a crisp corn crust. All the elements can be made in advance: the dressing up to 3 days and the potato skins can be kept in a sealed container for a day at room temperature. Just assemble when ready to serve.