Ingredients
For the potatoes:
- 1 kg new potatoes, unpeeled, sliced in half diagonally
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- sea salt and freshly ground pepper
- leaves from 4 fresh sprigs of thyme (rosemary also works well)
For the dressing:
- 6 tablespoons extra-virgin olive oil
- juice of 1 lemon (about 4 tablespoons)
- 1/2 teaspoon grainy Dijon mustard
- sea salt and freshly ground pepper, to taste
To assemble the salad:
- 2 tablespoons capers (in brine), drained
- 3 green onions, thinly sliced
- 4 tablespoons finely chopped flat-leaf parsley (1 small bunch)
Instructions
- 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!
Nutrition
Notes
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