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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.