1.6 kgsmall sebago potatoes, scrubbed100 mlextra-virgin olive oil1leek, halved and thinly sliced2garlic cloves, finely chopped150 gmcrème fraîcheFinely grated rind and juiceof 2 lemons, or to taste2 tbspDijon mustard1½ cups (loosely packed)wild rocket, trimmed
Combine potatoes and enough cold salted water to cover generously in a large saucepan and bring to the simmer. Cook until potato is tender when pierced with a skewer (10-15 minutes), drain and when cool enough to handle, cut into thick wedges.
Meanwhile, heat half the oil in a frying pan over medium-high heat, add leek and garlic and stir occasionally until tender and light golden (5-6 minutes). Remove from heat, transfer to a bowl and cool to room temperature. Add crème fraîche, lemon rind and juice, mustard and remaining oil, whisk until combined and season to taste.
Add dressing to potatoes, toss to coat, add rocket, toss lightly to combine and serve.