This is a super fresh and tasty side dish - fantastic with roast chicken or halloumi, or a great base for a potato salad (just add a little feta, tomatoes and rocket). The spring onion and chives add a lovely little kick of flavour.
As with every new potato recipe, I cook these in the oven to crisp them up (so much better than just boiling them).
Ingredients
500g baby new potatoes
2 tbsp lemon juice 6 tbsp olive oil 1 tsp wholegrain mustard 1 garlic clove, minced 1tbsp chopped chives 1-2 spring onions
Method
1. Boil the potatoes for 10 minutes then transfer to a tray and roast for 15-20 mins until nicely browned and crispy 2. Meanwhile prepare the dressing - whisk the lemon juice, mustard and garlic together then drizzle in the olive oil while whisking until emulsified. 3. Once the potatoes are cooked, toss in the dressing and top with chives and spring onion
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