Roast Potato and Herb Salad
Cook Time
70 minutes
Prep Time
10 minutes
Serves
4
Crispy golden potatoes cooked to perfection, tumbled with herbs and drizzled with a lemon yoghurt dressing, topped with capers. Yum.
Ingredients
- 1kg washed potatoes
- 2 tbsp olive oil
- 50g salted butter
- 3 cloves of garlic, finely diced
- 1.5 tbsp baby capers
- 1.5 tbsp dill, separated into little tufts
- 1/2 cup of parsley, chopped
- 1/2 tbsp lemon zest and juice
- 1 tbsp mayo
- 1 tsp dijon
- 1 tbsp Greek yoghurt
- Pinch salt
- Pinch pepper
- 2 cups rocket (arugula)
Instructions
- Preheat your oven to 220 C / 430 F place your roasting tray in the oven. Cut potatoes in half, then put them in a saucepan and fill with water to cover, bring to a boil for 7-10 minutes (until the potatoes flaking away at the edges)
- Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes
- Add the oil and the butter to the hot pan and allow the butter to melt. Then add the potatoes along with salt and pepper, toss through then roast for 20 minutes, using a spatula, turn the potatoes over, roast for another 30 minutes
- Add the garlic to the roasting pan and toss through the potatoes, cook for another 10 minutes or until golden and crispy and the garlic is golden brown
- Once cooked, remove from the oven and let cool for 10 minutes. This prevents them from warming the dressing and becoming soggy
- For the dressing, mix together the yoghurt, mayo, dijon, lemon zest and juice, salt and pepper in a bowl
- To make the salad, toss ⅔ of the potatoes, rocket, parsley, 1 tbsp dill, 1 tbsp baby capers, and dressing in a bowl, until combined
- Top with some more remaining potatoes, rocket leaves, herbs and capers for decoration.