ROAST NEW POTATO & PICKLE SALAD | JAMIE OLIVER POTATO RECIPE
Total Time 1 hours
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
- Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.
- Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes from a height. Toss together, then squash flat with a potato masher and roast for a final 20 minutes, or until golden and crisp.
- Meanwhile, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Halve and quarter the radishes, peel and very finely slice the onion, then put all this into a bowl with the mustard, vinegar and half the lemon juice.
- Season to taste with salt and pepper, pick and add the herb leaves, toss together, then place on top of the hot crispy potatoes, mixing just before serving.
- Finish with a crumbling of feta, and extra lemon juice, if you like.
Nutrition Facts : Calories 223 calories, FatContent 6.5 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 34.7 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0.7 g salt, FiberContent 4.7 g fibre
ROAST NEW POTATO & PICKLE SALAD | JAMIE OLIVER POTATO RECIPE
Total Time 1 hours
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
- Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.
- Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes from a height. Toss together, then squash flat with a potato masher and roast for a final 20 minutes, or until golden and crisp.
- Meanwhile, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Halve and quarter the radishes, peel and very finely slice the onion, then put all this into a bowl with the mustard, vinegar and half the lemon juice.
- Season to taste with salt and pepper, pick and add the herb leaves, toss together, then place on top of the hot crispy potatoes, mixing just before serving.
- Finish with a crumbling of feta, and extra lemon juice, if you like.
Nutrition Facts : Calories 223 calories, FatContent 6.5 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 34.7 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0.7 g salt, FiberContent 4.7 g fibre
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