Crispy Potato Salad
Ingredients
- 1.5 kg Potatoes Baby Trio/Duets Gourmet
- Garlic - 2 bulbs
- Lemons - 2
- Bones Pickles Chilli Peanut
- Simply Vegetable Oil
- Superb Herb Fresh Coriander
- Dill or fennel fonds (to garnish)
- 140g Barry Bays Live Chive Cheddar
- 2 Tablespoons Cerebos Salt Table
- Red onion - 1 whole (sliced)
- 50g Chelsea Sugar Caster
- 100ml WW Apple Vinegar Cider
Equipment:
- Large saucepan
- Large oven tray
- Baking paper
- Glass or something heavy for smashing
- Small bowl
- Whisk
- Microplane or grater
- Large serving platter
Method
- Boil the Potatoes: Place the potatoes in a large saucepan and add the 2 tablespoons of table salt. Cover with cold water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Prepare for Roasting: Preheat your oven to 200°C (approximately 180°C fan-forced or Gas Mark 6). Line a large oven tray with baking paper.
- Smash the Potatoes: Once tender, drain the potatoes well. Let them stand covered with a tea towel for a few minutes to steam dry. Spread the warm potatoes out on the prepared oven tray. Use the base of a glass or another heavy, flat object to gently smash each potato until it's slightly squashed but still holds together.
- Roast the Potatoes & Garlic: Cut the garlic bulbs in half horizontally. Add the garlic halves, cut-side down, to the tray with the potatoes. Drizzle everything generously with vegetable oil and season well with salt. Roast for 25-30 minutes, or until the potatoes are golden brown and crisp.
- Pickle the Onions: While the potatoes are roasting, prepare the pickled onions. In a small bowl, whisk together the apple cider vinegar and caster sugar until the sugar is dissolved. Add the thinly sliced red onion, season with a pinch of salt, and toss to coat. Set aside to pickle for at least 10 minutes, tossing occasionally.
- Assemble the Dish: Once the potatoes are roasted, remove the tray from the oven. Carefully squeeze the roasted garlic cloves out of their skins over the potatoes.
- Serve: Transfer the roasted potatoes and garlic to a large serving platter. Grate the Barry Bays Live Chive Cheddar over the potatoes using a microplane or fine grater. Scatter the pickled red onions (draining any excess pickling liquid) and chopped fresh coriander over the top. Zest one or both lemons directly over the dish. Finally, drizzle generously with Laoganma Chilli In Oil and garnish with dill or fennel fronds. Serve immediately and enjoy!
