10 hours ago
Wednesday, February 15, 2012
Not really sure why Nigel Slater calls this a "salad". It's more like roasted smashed potatoes with a warm mustard vinaigrette. Call it what you wish, but I call it delicious!
Served alongside a roast chicken and some green beans, the food moans could be heard around the block.
Roasted Potato Salad w/ Garlic & Herbs (adapted from Nigel Slater)
10-12 new potatoes
6 whole cloves of garlic, not peeled
sprig of fresh rosemary, sage or thyme
For the dressing:
2 tbsp red wine vinegar
2 tbsp Dijon mustard
5 tbsp olive oil
Preheat oven to 400F.
Whisk together the dressing ingredients and season with salt and pepper.
Place the little new potatoes in a roasting pan and scatter the garlic cloves around them.
Drizzle w/ olive oil and sprinkle w/ sea salt. Scatter the herb sprigs around the potatoes and roast for 45 minutes until puffed and golden.
Gently smash the roasted potatoes with the back of a fork and drizzle over some of the dressing (you can save the rest for a salad or next week’s potatoes). Squeeze the roasted garlic from its peel and add to the salad.