Simple Summer Potato Salad
A result of trying to recreate something he'd eaten on holiday, paired with trying to make a potato salad I might actually like, Umberto came up with this. Potato salad is literally my food hell but this was delicious so I guess I don't hate potato? Boiled, then lightly roasted in a little mutton fat we had (can substitute for oil / dripping) then tossed through with so many herbs, it was impossibe not to enjoy.
For the potatoes
Potatoes, any will be fine just chop to bite sized portions
Something to roast them in. We used mutton fat, but can swap for oil to make veggie / vegan
For the dressing
Mint (bunch of)
Parsley (bunch of)
Heat tray & fat / oil in the oven at 200°c.
Chop potatos to bite sized portions & par boil.
Once done, add to hot pan, gently toss to coat and add rosemary.
Roast for 20 minutes.
Remove potatos from oil, and place in a bowl with a clean teatowel or kitchen paper to soak off excess oil / fat and allow to cool.
Finely chop all herb and chilli.
Mix together with olive oil, chilli plus a little salt and pepper.
Toss through your cooled potatos and serve!
These can come out a little spicey so top with a drizzle of tahini if you have it!