A delicious new way to serve roast potatoes

By Hope Malau
17 May 2016

A scrumptious new take on an old classic.

Serves: 4-6 Preparation: 5 min Cooking: 45 min

  • 500 g baby potatoes
  • 80 ml (? cup) olive oil
  • 3 cloves garlic, minced
  • 15 ml (1 T) dry mixed herbs
  • 1 pinch cayenne pepper
  • salt and pepper
  • 30 g Parmesan cheese, grated
  • 2 spring onions, sliced
  • Dressing
  • 30 ml (2 T) sugar
  • 30 ml (2 T) white wine vinegar
  • 5 ml (1 t) wholegrain mustard
  • 2,5 ml (½ t) chilli flakes
  • 125 ml (½ c) olive oil

You may also like: Three-cheese potatoes

Preheat oven to 200 °C.

1 Using a sharp knife cut deep slices into the raw potatoes.

2 In a small bowl combine the oil, garlic, herbs, cayenne, salt and pepper. Brush the mixture over the potatoes.

3 Place the potatoes on a lined baking sheet and in the oven for 45 minutes, basting occasionally until the potatoes are crisp on the outside and soft on the inside. Remove from the oven.

4 Garnish with the Parmesan and spring onion.

5 Dressing: Mix all the ingredients and drizzle over the potatoes.

You may also like: Baked potatoes with bacon jam

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