A simple and delicious recipe for a thyme roasted potato salad with capers, lemon and plenty of fresh parsley. Perfect side dish for barbecue or picnic.
Course
Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
AutorElle
Ingredients
For the potatoes:
1kgnew potatoes,unpeeled, sliced in half diagonally
2tablespoonsextra-virgin olive oil
3clovesgarlic,minced
sea salt and freshly ground pepper
leavesfrom 4 fresh sprigs of thyme(rosemary also works well)
For the dressing:
6tablespoonsextra-virgin olive oil
juice of 1 lemon(about 4 tablespoons)
1/2teaspoongrainy Dijon mustard
sea salt and freshly ground pepper,to taste
To assemble the salad:
2tablespoonscapers (in brine), drained
3green onions,thinly sliced
4tablespoonsfinely chopped flat-leaf parsley(1 small bunch)
Method
Preheat oven to 400°F / 200°C.
Place potatoes on a baking sheet lined with parchment paper. Drizzle with oil, scatter the garlic and season with salt and pepper. Add the thyme sprigs and toss around to coat. Roast for 40-45 minutes or until potatoes are golden and tender. Remove from oven and set aside.
Meanwhile, in a small bowl, combine the olive oil, lemon juice and grainy mustard. Season with salt and pepper.
Transfer the potatoes to a serving bowl. Add the capers, green onions, and parsley. Toss with the dressing to combine. Serve immediately or at room temperature.
Serve with a green salad, some lentils or give it a try with something from the grill. Enjoy!