Boil the potato wedges in salted water until they are roughly 70% cooked – soft enough to stick a knife through but still intact. Drain the potatoes and allow to cool slightly.

While the potatoes are cooling, mix the ingredients for the dressing together and pop it into the fridge until needed. It should be quite loose as you want to drizzle it, so add extra milk to thin out of need be.

Drizzle the potato wedges with olive oil and season with salt and pepper. Grill the potatoes in a griddle pan over medium-high heat until they are evenly charred. Stack the chargrilled potatoes, drizzle with dressing, garnish with fresh micro greens and serve.