Smashed Potato and Herb Salad

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Smashed Potato and Herb Salad

 

 

1.5 kg (3 1/3 lb) small chat potatoes

3/4 cup olive oil

sea salt

1/2 cup white wine vinegar

1 lemon, juiced

2 teaspoons caster (superfine granulated) sugar

2 cups flat-leaf parsley leaves

2 tablespoons (8 tsp) dill, roughly chopped

1 bunch chives, chopped

 

 

1. Preheat oven to 180 C (350 F). Place potatoes in a large saucepan

and cover with cold water. Bring to the boil over medium-high heat.

Boil, uncovered, for 20 minutes or until just cooked when tested with

a skewer. Drain. Allow to cool slightly. Place on chopping board.

 

2. Using your palm, gently press potatoes to flatten slightly. Place

in a single layer in a large, greased roasting pan. Drizzle with

1/4 cup oil and sprinkle with sea salt. Roast for 30 minutes or until

potatoes are crisp and golden. Transfer to a platter.

 

3. Whisk together vinegar, 1/4 cup lemon juice and remaining 1/2 cup

oil in a bowl. Add sugar and season with pepper. Pour dressing over

warm potatoes. Turn potatoes to coat in dressing. Sprinkle with

parsley, dill and chives. Serve.

 

 

Serves 8.