Armenian-style potato salad

Halve and quarter the potatoes (thirds for bigger ones) and slice across about a quarter inch thick, so the pieces match in size.

Put the potatoes in a pot of cold water covering them by a couple inches and bring up over high heat.

Add a big spoon of salt and a heaping tablespoon of dried mint.

Once boiling, reduce to medium; start checking after 5 or 6 minutes. A knife tip should slide in easily; tender but not falling apart.

Drain very well in a colander for at least 5 or 10 minutes, then transfer to a large mixing bowl to cool slightly.

Heat half the olive oil in a skillet over medium-high for a couple of minutes; add the red onion, red pepper, garlic and a big pinch of salt and cook just one minute to take the harshness off the onions.

Turn off the heat, stir in another big pinch of dried mint and reserve.

Squeeze fresh lemons.

Drizzle the lemon juice slowly over the still-warm potatoes so they absorb it evenly, and mix with a spatula. Add lemon before oil, since oil coats the potatoes and stops them absorbing it.

Season with kosher salt, black pepper, Aleppo chili flake and cayenne; add sliced green onions and the onion mixture.

Add the rest of the olive oil, chopped parsley and sliced mint and mix thoroughly, smashing the potatoes as much or as little as liked.

Wrap and chill in the fridge a few hours, then stir, taste and adjust salt, lemon, oil and pepper.

Serve on a platter, drizzle with a little more olive oil and finish with more sliced mint.