Roast new potatoes in a roasting tray with hands tossing a pickle salad on top

Roast new potato & pickle salad

Name: Roast new potato & pickle salad
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1.2kg new potatoes; olive oil; 6 cloves of garlic; 1 lemon; 2 sprigs of fresh rosemary; 1 tablespoon plain flour; 1 cucumber; 100g radishes, ideally with leaves; ½ a red onion; 1 teaspoon wholegrain mustard; 2 tablespoons red wine vinegar; ½ a bunch of fresh dill (15g); ½ a bunch of fresh mint (15g); 40g feta cheese; Speedy shortcut; 2 x 480g packets of Jamie Oliver Garlic & Rosemary Potatoes

Zingy lemon, mustard, loadsa herbs & crumbled feta

Vegetarian

1 hr

Not Too Tricky

serves 6

About the recipe

A flavour-packed potato salad is a must at summer gatherings and barbecues. I've got a great shortcut to big flavour using my new frozen Garlic & Rosemary Potatoes – you'll find the tip underneath the recipe. Enjoy!

nutrition per serving

Calories

11%

Fat

Saturates

Sugars

Salt

12%

Protein

13%

Carbs

13%

Fibre

of an adult’s reference intake

Recipe From

Veg

By Jamie Oliver

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Ingredients

1.2kg new potatoes

olive oil

6 cloves of garlic

1 lemon

2 sprigs of fresh rosemary

1 tablespoon plain flour

1 cucumber

100g radishes, ideally with leaves

½ a red onion

1 teaspoon wholegrain mustard

2 tablespoons red wine vinegar

½ a bunch of fresh dill (15g)

½ a bunch of fresh mint (15g)

40g feta cheese

Speedy shortcut

2 x 480g packets of Jamie Oliver Garlic & Rosemary Potatoes

Top Tip

I have had some fun making this salad with hasselback potatoes for added texture and crunch.

Method

Preheat the oven to 200ºC/400ºF/gas 6.
Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.
Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes from a height. Toss together, then squash flat with a potato masher and roast for a final 20 minutes, or until golden and crisp.
Meanwhile, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Halve and quarter the radishes, peel and very finely slice the onion, then put all this into a bowl with the mustard, vinegar and half the lemon juice.
Season to taste with salt and pepper, pick and add the herb leaves, toss together, then place on top of the hot crispy potatoes, mixing just before serving.
Finish with a crumbling of feta, and extra lemon juice, if you like.

Swap out the new potatoes, olive oil, garlic, rosemary and flour for 2 x 480g packets of Jamie Oliver Garlic & Rosemary Potatoes. Replace steps 1 to 4 with the following, then continue with the recipe:

Preheat the oven to 180°C/350°F/gas 4. Arrange the potatoes in a single layer on a large roasting tray, then bake for 20 to 25 minutes, or until golden and cooked through.
Finely grate over the lemon zest from a height. Toss together, then squash flat with a potato masher and roast for a final 10 minutes, or until golden and crisp.

Tags

7 Ways Potato Vegetable Salad Sides Feta Vegetarian New potatoes Roast potatoes Budget-friendly Dinner Veg cookbook

Available at Sainsbury's

Jamie's frozen potatoes

Quick, easy and packed with flavour, these potatoes make the perfect Sunday roast side, or the ideal Saturday night snack with dips.

Garlic & rosemary potatoes

Available now at Sainsbury's

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Roast new potato & pickle salad

1 hr

Not Too Tricky

serves 6

Ingredients

Top Tip

Method

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