Food&Dining
ROASTED NEW POTATO SALAD INGREDIENTS
DIRECTIONS
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1. Preheat the oven to Gas Mark 6 / 200C / 400F. 2. Put the potatoes into a large pan, cover with water, bring to the boil and simmer for 5 minutes. Drain the potatoes well and toss with the olive oil. Transfer to a roasting tin and roast in the oven for 25-30 minutes or until golden and crisp. 3. Meanwhile, mix together the dressing ingredients in a large bowl and season generously with salt and freshly ground pepper. 4. Toss the hot roasted potatoes with the dressing, mix thoroughly and serve at once.
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LESLEY WATERS
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450 g / 1 lb Pentland Javelin new potatoes 1 tablespoon olive oil For the dressing 1 bunch watercress, washed & picked over ½ small red onion, finely chopped 1 clove garlic, chopped 3 tablespoons extra virgin olive oil 2 teaspoons red wine vinegar pinch sugar salt and freshly ground black pepper Serves 4
32 The Marshwood Vale Magazine June 2022 Tel. 01308 423031
