Potatoes love a gutsy dressing and when paired with meltingly tender roasted shallots it makes a fantastic dish to serve at lunch or dinner.
Serves: 8
INGREDIENTS
1 kilogram small waxy potatoes, scrubbed
12 shallots, peeled with root end left on
olive oil
sea salt and freshly ground pepper
2 spring onions, sliced thinly
small handful flat-leaf parsley, chopped
small handful microgreens, optional
Dressing
3 tablespoons olive oil
1 tablespoon sherry vinegar
2 cloves garlic, crushed
1 tablespoon horseradish sauce
1 tablespoon grain mustard
METHOD
Preheat the oven to 200°C.
Cut any larger potatoes in half and place on a large baking tray with the shallots. Toss with olive oil, salt and pepper.
Roast for about 30 minutes or until tender when pierced with a skewer. Set aside until just warm.
Dressing: Whisk all the ingredients together and season.
To assemble: Place the potatoes and shallots in a large bowl.
Add the dressing along with half the spring onions and parsley and gently turn to coat.
Transfer to a serving bowl and scatter with the remaining spring onions, parsley and microgreens if using.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeKohlrabi and Rocket Salad with Caper Dressing
Article by Claire Aldous
RecipeBrunch Salad of Roasted Shallots, Bacon, Croutons and Soft Boiled Eggs
Article by Claire Aldous
RecipePotatoes, Kumara and Carrots Roasted in Herb and Garlic Butter with Sour Cream Dressing
Article by Claire Aldous
RecipeSweet and Sour Shallots
Article by Claire Aldous
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!