800 grams red, waxy potatoes, scrubbed
2 red onions, peeled with root left on
6 cloves garlic, skin on
3 tablespoons olive oil
sea salt and freshly ground pepper
4 tablespoons walnuts, roasted
roasted garlic (from the potatoes)
½ cup mayonnaise
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 tablespoons freshly grated Parmesan plus extra for garnish
2 tablespoons finely chopped flat-leaf parsley
2-3 teaspoons lemon juice or white wine vinegar
Preheat the oven to 200˚C.
Cut the potatoes into large chunks and slice each onion into 6 wedges through the root end. Toss the potatoes, onions and garlic with the olive oil and place in a single layer on a large baking tray. Season generously.
Roast for about 40 minutes until the potatoes are golden and tender, turning everything a couple of times and removing the onions and garlic when cooked. The potatoes will take longer to cook.
Dressing: Squeeze the flesh from the roasted garlic into a bowl. Finely chop 2 tablespoons of the walnuts and combine with the remaining ingredients, adding lemon juice to taste. Season.
To serve: Toss the warm potatoes and onions with enough dressing to coat and transfer to a serving bowl. Scatter with the remaining walnuts, grated Parmesan and freshly ground pepper. Serve the remaining dressing separately.