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.
For the potatoes:
1kgnew potatoes,unpeeled, sliced in half diagonally
2tablespoonsextra-virgin olive oil
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)
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!