Roasted Potato Salad

June 02, 2014

I served this us with the Pan Fried Cod with Pea, Mint and Lemon Salsa dish I posted recently. Again, it's a slightly lighter version of the traditional British fish and chips I find myself missing every now and again!

Ingredient: Serves 2

2 large potatoes
2 tablespoons of oil- vegetable, canola, sunflower, not olive.
Heaped tablespoon of light sour cream, I would use creme fraiche but it's not as readily available here as it is in the UK
Heaped tablespoon of mayonnaise
1 teaspoon of dried tarragon
Salt and pepper


Peel the potatoes and chop into chunks that are about 1 inch square- there's no need to have them exact, but you want them to be a similar, medium size so that they cook at the same time and get crisp but stay fluffy inside.

Blanch the potatoes, tumble them into cold water and pop on a high heat. Let the water get to boiling point and continue to let boil for about 2 minutes, then take the potatoes off the heat. They will not be cooked all the way through, just the outside will be softened. This is fine as you'll be finishing them off by roasting them in the oven. Drain the potatoes and put them back into the sieve or colander to steam 'dry' for about 10 minutes. By letting the potatoes steam, the excess moisture will evaporate away and leave the edges of the potatoes crumbly and ready to crisp really well in the oven later.

Drizzle about two tablespoons of oil onto a baking tray. Use sunflower, canola or vegetable oil rather than olive oil. Olive oil's smoking point is not that high, so you won't be able to get it to prime crisping heat with out filling your oven and kitchen with a lot of smoke.
Slide the tray into the oven and allow the oil to heat for about five minutes until it's shimmering hot and runs like water when you tip the tray.

Tumble the potatoes onto the baking dish, being careful not to splash the hot oil! Grind over some salt and pepper then jiggle the potatoes around in the oil so that they are coated on all sides. Pop back into the oven and bake for 25-30 minutes until the potatoes are golden with crispy brown edges.

Whilst the potatoes roast, mix the sour cream/creme fraiche and mayo together with the tarragon.

Allow the potatoes to cool slightly for 5 minutes so that their heat doesn't curdle the mayo mix, you want them to be warm but not too hot to handle. Mix them into the creamy dressing then season to taste.

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