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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.