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| Roasted Potato Salad |
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This recipe appeared on Week 2 of Nataniël's Festive Kitchen 2007 and the theme was: Meals with Magic (Featuring: Clover Sour Cream)
Serves: 4 portions |
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| Ingredients |
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250g Clover Sour Cream
2 cloves of garlic, finely chopped
1 small red chilli, seeds removed, finely chopped
pinch of salt
1kg baby potatoes
3 large red onions
2 tbsps oil
sea salt
freshly ground black pepper
3 sprigs of celery, roughly chopped
50g spring onions, roughly chopped |
| Preparation method |
- Place sour cream in mixing bowl, add garlic and chilli, mix
- Season with salt. Cover and refrigerate for 3 hours.
- Cut potatoes in half, don’t remove skin
- Peel onions and cut into wedges
- Place potatoes and onions in baking tray, drizzle with oil
- Bake at 180ºC for 45 minutes, or until crisp
- Remove from oven, season with salt and pepper
- Let cool slightly
- Place in mixing bowl
- Add sour cream and celery and toss
- Turn into serving plate, garnish with spring onions
- Season with black pepper, if preferred
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