Roast potatoes with white miso mayonnaise and caviar

Preheat the oven to 190ºC/Gas mark 5 

Cook the potatoes and their peelings in salted boiling water for 8-10 minutes, or until tender, then drain, discarding the peelings  

Fill a baking tray with vegetable oil to a depth of at least 0.5cm and pop into the oven to heat up 

Allow the potatoes to steam dry for 5 minutes, then gently rough up the edges if necessary (they will likely be quite disheveled already) and sprinkle with the flour

Remove the tray from the oven and place the potatoes into the hot fat, turning them to ensure they're evenly coated. Return to the oven and roast for 45 minutes to 1 hour, turning occasionally to ensure they’re golden brown and crisp all over 

To make the mayonnaise, place the egg yolks in the bowl of a stand mixer fitted with a whisk attachment (or use a bowl and an electric hand whisk) and begin adding the oil drop by drop, whisking constantly and ensuring each drop is combined before adding the next. As the mayonnaise thickens, you can begin adding the oil in a thin stream, until it's all used up

Combine the rice vinegar and white miso, mixing until the miso is dissolved. Whisk this mixture into the mayonnaise with the white pepper

Once the roast potatoes are cooked, allow them to cool slightly before topping with dots of the miso mayonnaise and caviar. Serve immediately!