Nutrition and extra info
- Vegetarian
Nutrition: per serving
- kcal149
- fat6g
- saturates3g
- carbs22g
- sugars2g
- fibre2g
- protein3g
- salt0.3g
Ingredients
- 1kg baby new potato, halved if large
New potatoes
n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
For the dressing
- 150ml soured cream
- 1 tbsp Dijon mustard
- ½ pack tarragon, chopped
Tarragon
ta-ra-gonA popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- ½ small pack parsley, chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- zest and juice ½ lemon
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp small caper, rinsed
Capers
kay-perCapers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
Method
Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.
Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.
Comments, questions and tips