Roasted new potatoes with chunky gribiche dressing

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Gribiche dressing, new potatoes, boiled eggs, new potatoes

Serves 4

For the gribiche dressing:
2 tbsp white wine vinegar
1 tbsp wholegrain mustard
80ml olive oil
6 pickled gherkins, chopped
1 tbsp capers, drained and chopped
Salt and black pepper
3 hard-boiled eggs, coarsely chopped
1 tbsp fresh tarragon, chopped

For the potatoes:
450g new potatoes, larger ones halved lengthwise
2 tbsp olive oil
30g Parmesan, finely grated

  1. In a small bowl, whisk together the vinegar and mustard. Whisking constantly, add the olive oil drop by drop until emulsified. Stir in the gherkins and capers and season with salt and pepper. Gently mix the eggs and tarragon into the dressing. Set aside.
  2. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Place the potatoes on a large rimmed baking tray, drizzle with the oil and toss to coat. Season with salt and black pepper.
  3. Place in the top half of the oven and roast for 30-40 minutes until golden brown and tender, tossing once halfway through. Remove from the oven and scatter the Parmesan over the top. Return to the oven for 1-2 minutes until the cheese has melted.
  4. Transfer the potatoes to a serving bowl or platter. Spoon the dressing over the top and serve the potatoes immediately.

Per serving: 334kcals, 24.5g fat (4.9g saturated), 22g carbs, 4.3g sugar, 9.1g protein, 3.3g fibre, 0.292g sodium

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