Hot potatoes
SALT & VINEGAR POTATOES
SERVES 4–6
PREP + COOKING TIME: I HOUR
• 1.2kg baby red potatoes
• 750ml (3 cups) white wine vinegar
• 500ml (2 cups) water
• 20ml(4tsp) salt
• 80ml (⅓cup) extra-virgin olive oil
• 40g butter, chopped
1. Preheat the oven to 240°C (220°C fan-forced) and line a large oven tray with baking paper.
2. Place the potatoes in a medium saucepan. Add the vinegar, water and salt. Bring to the boil and boil, partially covered, for 15 minutes or until the potatoes are just tender. Drain.
3. Transfer the potatoes to the prepared oven tray. Using a potato masher or a fork, press the potatoes until flattened slightly. Drizzle olive oil over and dot with butter. Roast the potatoes for 30 minutes, turning halfway, or until golden and crisp. Season to taste.
POTATO & CHORIZO SALAD WITH CORIANDER DRESSING
SERVES 4–6
PREP + COOKING TIME: 45 MINUTES
• 1kg medium potatoes (kipfler potatoes if you can find them), halved lengthwise
• 1 head of garlic, halved crosswise
• 1 chorizo pork sausage (170 g), sliced on the diagonal
• 45ml(3 tbsp) extra-virgin olive oil
• handful of small coriander leaves
FOR THE CORIANDER DRESSING
• 180g (¾cup) mayonnaise
• bunch of coriander leaves, plus extra to serve
• 5ml (1 tsp) sea salt flakes
• 250g crème fraîche
1. Preheat the oven to 220°C (200°C fan-forced) and line a large oven tray with baking paper.
2. Place the halved potatoes, garlic and chorizo on a tray, drizzle with oil and season with salt. Roast for 40 minutes or until the potatoes are golden and tender.
3. Squeeze half the garlic from the skin; reserve it for the dressing.
4. To make the coriander Process one-third of the mayonnaise, the coriander leaves, the reserved roasted garlic and salt in a small food processor until the coriander is finely chopped. Transfer the mixture to a bowl; stir in the remaining mayonnaise and the crème fraîche until combined.
