• Tracy Davies

Herby Roasted Potatoes




A new way to enjoy the humble potato!! Delicious roasted spuds, with a zingy Dijon dressing, sprinkled with fresh herbs - this perfect side dish will become a favourite among the whole family.



Ingredients

  • 1 kg potatoes, skin on, washed & cut into medium-sized chunks

  • 1 tablespoon Olive oil

  • Pinch of salt and pepper, to season

  • 1/3 cup Dijon mustard

  • 1/3 cup white wine vinegar

  • 1 teaspoon honey

  • 1/2 cup Olive oil

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 tablespoon fresh parsley, finely chopped

  • 1 tablespoon dill

  • 1 tablespoon fresh chives, finely chopped


Directions

  1. Preheat oven to 210C or 190C fan forced. Wrap a baking tray in foil and place into the oven.

  2. Place the potatoes into a large pot of water and cover. Bring potatoes to the boil and boil for 2 minutes. Remove potaotes from heat, drain and spread onto a cooling rack to dry for 5 minutes.

  3. In a large mixing bowl, combine the potatoes, oil, salt & pepper, mixing until fully coated.

  4. Carefully remove the baking tray from the oven and evenly spread the potatoes. Place back into the oven and roast for 30-40 minutes, or until the potatoes are golden brown and soft.

  5. To make the dressing, combine the mustard, vinegar, honey, oil, salt and pepper in a mixing bowl and whisk to combine. Set aside.

  6. Remove potatoes from the oven and allow to cool for 5 minutes.

  7. Transfer the potatoes to a mixing bowl and add the dressing, tossing to combine. Add in the parsley, dill, and chives, mixing to coat the potatoes. Serve at room temperature. Enjoy!


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