Upgrade your regular potato salad, for this roast potato salad, served with a tangy chimichurri dressing.
Made some extra chimichurri? Add it to Aubergine Steak Frites for a delicious veggie dish.
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- Yields:
- 6
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 20 mins
Ingredients
- 750 g
new potatoes, cut in half
- 2 tbsp.
vegetable oil
- 1
large punch parsley
- 1/2
bunch coriander
- 3
cloves garlic, peeled and finely grated
- 2 tbsp.
red wine vinegar
- 1
lemon
- 1
green chilli
- 150 ml
extra virgin olive oil
- 125 g
rocket
Directions
- Step 1 Preheat your over to 240ºC (220ºC Fan).
- Step 2Coat your potatoes in vegetable oil and position cut side down on a large baking tray. You might need to use two if they’re crowded.
- Step 3Place in the oven and cook for 30mins without moving the potatoes, check to see if they’ll release easily from the tray, if not leave for 10 more mins.
- Step 4Meanwhile, add all remaining ingredients expect the rocket into a food processor. Pulse until a chunky sauce is created, thin down with a little cold water if needed.
- Step 5Mix the potatoes gently, trying not to tear the skin and move the trays around. Reduce the temp to 200ºC (180ºC Fan) and cook for a further 20-25mins until completely cooked through and crispy.
- Step 6Allow the potatoes to cool slightly before mixing with the dressing and serving tossed with rocket.
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