Organic potato chips and yellow courgettes with rosemary

Admit you 'prefer to buy organic' and it helps to be thick skinned. Whether it's newspapers saying they've had it confirmed from the Food Standards Agency that there are no additional health benefits or someone moaning it's too expensive - what's the point, or just about everyone giving it the 'food snob' tirade you're gonna get it in the neck one way or another if you dare to fight the organic cause.
Organic vegetables tastes freaking amazing though. My latest Planet Organic potatoes was all about the taste, forget the good stuff in there too like not ingesting loads of chemicals. Eating organic potatoes makes eating pesticide fueled ones taste like old rubber boots. They aren't too starchy or fluffy but are soft, sweet and delicate. Have a go...

Scrub the dirt off some organic Charlotte type potatoes and roughly slice them into thin wedges, revealing their vivid yellow flesh, putting your non-organic potato innards to shame.

Part boil them in salted water for about 4 minutes. After that, toss them in olive oil that's been pre-heated to about 200 degrees C, and sprinkle over a good few pinches of a soft sea salt like Maldon. Now roast in the pre-heated for approximately 35 minutes or until golden brown. Remove and drain on kitchen paper. Top with a little more sea salt and black pepper and serve with organic mayonnaise with three crushed garlic cloves and a squirt of fresh lemon juice stirred in.

Carrying on the theme, I got swayed by the bright lights of glowing yellow courgettes, which you don't always find in the major supermarkets. These were lovely with the potatoes after being thinly sliced into fine discs, marinated in the juice and zest of a lemon, and with some shreds from a couple of rosemary sprigs, a few good glugs of olive oil and plenty of salt and pepper to season. To finish them off, heat a little olive oil over a moderate heat in a large heavy based frying pan on the hob. Toss the courgettes with their marinade and the rosemary through the oil on the heat for about 5 minutes until they start to soften and turn golden.