Spiced Sardines & Blue Potatoes
8 sprigs of Thyme
4 cloves of Garlic
1 Bay Leaf
2oz Extra Virgin Olive Oil
1 Tbsp Whole Black Peppercorns
1 Tin of Jose Gourmet Spiced Little Sardines
4 Blue Potatoes or 4 Yukon Gold Potatoes
FOR THE POTATOES:
Combine the water, thyme, garlic, bay leaf, lemon (juice and rind), olive oil, black pepper in a stock pot. Season the water with salt as you would for pasta. Bring to a simmer and let cook for 5 minutes. Strain, reserving the water and return it to the pot. Add potatoes and cook until you can poke with a fork and feel that it is cooked all the way through. Remove from the liquid and let cool until you can handle them. Gently remove the skins from the potatoes and lay the skins flat on a baking sheet. Lightly oil and salt the potato skins and place in a 300℉ oven until crispy. In the meantime break the potatoes into bite-size pieces.
Arrange the potatoes in a rough circle on two plates. Divide the sardines between the two plates. Toss the arugula with a little olive oil and place over the sardines. Place a few pieces of crispy potato skin on each plate; finishing with Maldon salt and espelette.