Golden Potato Chips

  • 1 lb Yukon Gold potatoes, skin on
  • vegetable oil, for deep frying
  • Black Truffle Sea Salt, for sprinkling

Serves 4-6

  1. Wash and dry the potatoes, slice thinly and set aside.
  2. Heat the oil in a deep fat fryer or other deep frying pan. A drop of water will sizzle when added and you'll know that the oil is hot enough.
  3. Fry the potato slices in batches and drain on paper towels.
  4. Put the drained potato chips in a bowl, sprinkle with the Black Truffle salt, toss and serve.

NOTE: Our Black Truffle is strong and should be used sparingly. Enjoy the experience.

Substitute:  Lime Pepper for an extraordinary citrus taste.




Golden Roasted Potatoes

  • 1 lb of Yukon Gold Potatoes or Baby Potatoes
  • Olive Oil for brushing
  • Cyprus Flake Sea Salt

Serves 4

  1. Wash potatoes, leaving skin on. Cut into big rough chunks if using large potatoes.
  2. Parboil potatoes until just tender when pierced with a knife.
  3. Brush with extra-virgin olive oil.
  4. Bake in a 400 degree oven for about 15 minutes or until potatoes are beginning to brown.
  5. Sprinkle with Cyprus Flake Sea Salt.




Serves 8-10

  • 2 Fresh Garden tomatoes, diced
  • 1 cucumber, diced
  • 1/2 red pepper, 1/2 yellow or orange pepper, diced
  • Chillies (optional) diced)
  • 3 cloved garlic, crushed
  • 6 spring onions, chopped
  • Fresh Basil, chopped (or other herbs of your choice)
  • 1 large tin unsalted tomato juice
  • 1-2 cups water
  • Dash Wostershire sauce (or as much as you want)
  • A dash or 3 of Tabasco Sauce
  • 2 tbsp red wine vinegar
  • Splash of good extra-virgin olive oil
  • We used Lemon Dill, Oh Chihuahua and Roasted Garlic Sea Salts here but feel free to experiment.

Put it all together in a large bowl, give a good stir and chill for several hours.