Roasted new potatoes with a mint and watercress dip recipe
A lovely accompaniment to any main meal. Roast the potatoes and serve with a watercress, mint and crème fraîche dip.
This recipe will serve 10 as part of a picnic.
Ingredients
- 1.5 kg new potatoes
- 1 -2 tbsp olive oil
- 1 sprinkling of sea salt
- 3.3 lbs new potatoes
- 1 -2 tbsp olive oil
- 1 sprinkling of sea salt
- 3.3 lbs new potatoes
- 1 -2 tbsp olive oil
- 1 sprinkling of sea salt
- 85 g watercress leaves
- 30 g mint, leaves only
- 1 clove of garlic
- 1 lemon, zest and juice only
- 150 ml crème fraîche
- 1 tbsp light brown sugar
- 3 oz watercress leaves
- 1.1 oz mint, leaves only
- 1 clove of garlic
- 1 lemon, zest and juice only
- 5.3 fl oz crème fraîche
- 1 tbsp light brown sugar
- 3 oz watercress leaves
- 1.1 oz mint, leaves only
- 1 clove of garlic
- 1 lemon, zest and juice only
- 0.6 cup crème fraîche
- 1 tbsp light brown sugar
Details
- Cuisine: English
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 10
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Place the potatoes in a roasting tin and drizzle over the olive oil. Use a large spoon to evenly coat them and then sprinkle with sea salt. Roast in the oven for 30–40 minutes until the skins are crisp and the insides are soft. Transfer to a serving dish and allow to cool.
- To make the dip, simply place all of the ingredients in a blender and ‘pulse’ until combined and of a good consistency. Empty into a bowl and serve.
Find more recipes from Camilla at www.higgidy.co.uk
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