Steak tartare with crispy potato skins

Method

1. Heat the oven to 190°C/170°C fan/ gas 5. Rub the potatoes with half the oil and season, then pierce the flesh a few times with a skewer or fork. Microwave on high for 8 minutes, then transfer the potatoes to a baking tray and bake in the oven for 40 minutes or until golden and crisp. (If you don’t have a microwave, bake them for an extra 15 minutes or so.) Using a cloth to protect your hands, halve the potatoes and scoop out the flesh (see Make Ahead and tips).
2. Slice the skin into wedges, then return to the baking tray, scooped side up, and brush with the remaining oil (you may not need all of it). Scatter with sea salt, then bake for 8-10 minutes until really crisp. Turn off the oven, open the door slightly and leave the skins inside to keep warm while you prepare the tartare.
3. Combine all the ingredients for the dressing in a mixing bowl. Add the beef and season with salt and pepper to taste. Divide the tartare among plates with the crispy potato skins, and serve with mayonnaise and salad leaves if you like.