Potatoes love a gutsy dressing and when paired with meltingly tender roasted shallots it makes a fantastic dish to serve at lunch or dinner.
Serves: 8
INGREDIENTS
1 kilogram small waxy potatoes, scrubbed
12 shallots, peeled with root end left on
olive oil
sea salt and freshly ground pepper
2 spring onions, sliced thinly
small handful flat-leaf parsley, chopped
small handful microgreens, optional
Dressing
3 tablespoons olive oil
1 tablespoon sherry vinegar
2 cloves garlic, crushed
1 tablespoon horseradish sauce
1 tablespoon grain mustard
METHOD
Preheat the oven to 200°C.
Cut any larger potatoes in half and place on a large baking tray with the shallots. Toss with olive oil, salt and pepper.
Roast for about 30 minutes or until tender when pierced with a skewer. Set aside until just warm.
Dressing: Whisk all the ingredients together and season.
To assemble: Place the potatoes and shallots in a large bowl.
Add the dressing along with half the spring onions and parsley and gently turn to coat.
Transfer to a serving bowl and scatter with the remaining spring onions, parsley and microgreens if using.
Related Content
RecipeKohlrabi and Rocket Salad with Caper Dressing
Article by Claire Aldous
RecipeBrunch Salad of Roasted Shallots, Bacon, Croutons and Soft Boiled Eggs
Article by Claire Aldous
RecipePotatoes, Kumara and Carrots Roasted in Herb and Garlic Butter with Sour Cream Dressing
Article by Claire Aldous
RecipeSweet and Sour Shallots
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!