Makes: 4 servings
Time: 3 Hours
A healthier roast potato side dish.
750g baby Carisma or Nicola potatoes, unpeeled
60ml (1/4 cup) olive oil
1/4 cup chopped fresh continental parsley leaves
1/3 cup small fresh mint leaves
Lemon Herb Sour Cream:
200g light sour cream
1-2 tbs chopped fresh chives
1 tbs chopped fresh mint
1 tbs chopped fresh coriander or continental parsley
1 small clove garlic, crushed
2 tsp lemon juice
Place potatoes in a large saucepan of cold water. Bring to the boil. Cook, covered, for 25 minutes or until just tender. Drain. Place on a clean tea towel or kitchen paper to dry completely.
Brush a large baking tray with a little of the oil. Place potatoes on prepared tray. Use a potato masher to flatten the potatoes slightly. Place in fridge for 1-2 hours to cool completely.
Meanwhile, for the lemon herb sour cream, place all ingredients in a bowl and stir until well combined. Place in fridge to chill.
Preheat the oven to 200C/180C fan forced. Drizzle potatoes with remaining oil, turning to coat. Roast, turning halfway through cooking, for 30 minutes or until potatoes are crisp and golden. Season with a little salt and scatter with herbs. Serve with the lemon herb sour cream.
Author: Louise Keats Image credit: Al Richardson Publication: Taste Magazine
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
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