Crispy roasted potatoes with silky smoked salmon makes a great brunch or light meal, especially when teamed with new season asparagus.
Potatoes and asparagus
500 grams floury potatoes, peeled and diced 2 cm (I used Agria)
2 cloves garlic, crushed
finely grated zest 1 lemon
¼ cup finely chopped flat-leaf parsley
20 asparagus spears, ends snapped off
sea salt and freshly ground pepper
1/3 cup olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
1 tablespoon wholegrain mustard
½ small red onion, finely sliced
2 handfuls each baby spinach and rocket
300 grams sliced smoked salmon
Preheat the oven to 200˚C.
Cook the potatoes in boiling salted water until just cooked. Drain well and toss with oil, salt and pepper. Place in a single layer on a baking tray and roast for 15 minutes until crisp and golden. Remove the potatoes from the oven and toss with the combined garlic, lemon zest and parsley. Return to the oven for 1-2 minutes to cook the garlic and crisp up the parsley. Don’t let it catch and burn.
Brush the asparagus with olive oil and season. Place in a single layer on a baking tray and roast for 5-7 minutes, turning once, until crisp tender. Cook this at the same time as the potatoes.
Dressing: Whisk all the ingredients in a bowl and season.
Salad: Soak the onion in cold water for 10 minutes then drain and squeeze dry in a clean tea towel.
Toss the spinach, rocket and onion with enough dressing to just coat the leaves.
Arrange the asparagus on plates with the salmon, salad and potatoes. Drizzle the salmon with a little dressing and scatter over any crispy garlic and parsley left from the potatoes.
Serve with lemon wedges.