Roasted potato salad

0
346
roasted potato salad
Servevs 6-8
900g baby potatoes
2 tbsp olive oil
Salt and black pepper
100g pancetta, chopped
8 sun-dried tomatoes in olive oil, drained and chopped, plus 3 tbsp of their oil
1 garlic clove, crushed
1 1/2 tsp Dijon mustard
20ml red wine vinegar
3large handful of Rocket
60g parmesan, shaved
  • Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a large baking tray with parchment paper and set aside. 
  • Scrub the potatoes well, halving or quartering large ones so they all measuring roughly 2cm pieces.  
  • Arrange the potatoes in a single layer on the prepared baking tray. Drizzle with the olive oil and season with salt and pepper. Toss to coat. 
  • Roast the potatoes for 30-35 minutes, tossing and rotating the tray halfway through, until browned and tender. Allow to cool for five minutes. 
  • Heat a large pan over medium-high heat. When hot, add the pancetta and cook for 3-4 minutes until golden-brown and crispy. Use a slotted spoon to transfer to a plate lined with kitchen paper. 
  • Pour any fat released from the pancetta into a small bowl and add the garlic, mustard, red wine vinegar and the oil from the tomatoes. Whisk until smooth. Season with salt and pepper. 
  • Place the warm potatoes in a large bowl and add the pancetta, chopped sundried tomatoes and rocket. Drizzle with the dressing and toss to coat. 
  • Top the salad with shaved Parmesan and serve immediately. 

Per Serving: 258 cals, 18g fat (4.4g saturated), 15.7g carbs (0.1g sugars), 10.4g protein, 3.2g fibre, 0.438g sodium