Warm Roasted Potato and Shallots with Mustard Dressing

, from Issue #57. September, 2015
Photography by Manja Wachsmuth.
Warm Roasted Potato and Shallots with Mustard Dressing

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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