Ingredients (serves 4) 2 garlic bulbs 6 (about 1.2kg) pontiac potatoes, cut into thick wedges 1 tbs olive oil 1 tbs sea salt flakes 2 tsp finely grated lemon rind 250g creme fraiche 1 tbs lemon juice 2 tsp Dijon mustard Method Preheat oven to 100°C. Place the garlic bulbs on an oven tray. Bake in oven for 1 hour and 15 minutes or until garlic is soft and caramelised. Remove from oven and set aside to cool. Increase heat to 200°C. Place the potatoes in a roasting pan and drizzle with oil. Sprinkle with 1/2 tsp of the salt and season with freshly ground black pepper. Gently toss to combine. Bake in oven, turning occasionally, for 30 minutes or until golden brown and crisp. Combine the remaining salt and lemon rind and sprinkle over the chips while hot. Meanwhile, cut the top off each garlic bulb and squeeze the pulp into a small bowl. Use a fork to mash until smooth. Add the creme fraiche, lemon juice and mustard and stir to combine. Season with salt and pepper. Serve the chips with the garlic cream.