I apologise if you’re not into potatoes, but the theme of this week appears to be ‘how many different ways can I prepare a roasted potato to satisfy my unbridled enthusiasm for potatoes.’ Strap yourselves in – this is just one way of many.
I recently posted a photo of a potato and cucumber number on my Instagram, and to say the crowds were enthused would be an understatement. Whether my desire to please is based on philanthropic or deeper pyschological reasons remains to be seen, but at least there are roasted potatoes in the interim.
These salad is gluten free, vegan, FODMAP Friendly, and an easy, laissez faire kind of fancy fare, if you will. It is perfect for spring with it’s zesty, bright flavours, but still appropriate for the dummy spits that are Melbourne weather.
As you can see, this is a very ‘you do you’ sort of recipe. You can use the salt and vinegar potatoes as your base, you could use kewpie or regular yoghurt, you could add some extra greens or fresh veg for crunch – the world is your oyster.
FOR THE ROASTED POTATO SALAD:
1kg roasting potatoes (I used Dutch Cream, but Sebago, King Edward, Nicola or any sort of ‘all rounder’ would work)
1 lemon for zesting, 1/2 – 1 lemon for slices
Olive oil, sea salt flakes, and freshly cracked pepper
1-2 Lebanese cucumbers, very thinly sliced or mandolined
Handful of mint or dill or both
Plain coconut yoghurt, to your taste (I used roughly 1/2 cup)
1-2 tablespoons capers
- Preheat the oven to 180 degrees Celsius.
- Place a large pot of extremely well salted water over a high heat. We’re talking a tablespoon. Give each potato a few pricks so that the salt water can permeate the flesh, and pop them into the water. Cook the potatoes for 15 or so minutes – you want them to be fully cooked through, so you can bash them up with a fork, which gives you those delicious crispy bits. Once they’re cooked, remove them from the water and allow them to steam dry.
- Place a deep roasting pan in the oven with a thin layer of olive oil and allow to heat for 10 odd minutes.
- Once the oil is heated, add the potatoes and the grating of 1/2 a lemon. Cook for 20-30 minutes, depending on their size, before flipping and cooking for an additional 15 or so. In the last 5-10 minutes, add the lemon slices, spreading them throughout the potatoes.
- Once the potatoes are perfectly browned, remove them from the oven and drain on a bit of baking paper. Season them with a teaspoon or two of sea salt flakes, freshly cracked pepper, and the zest of the remaining 1/2 lemon.
- To assemble, layer the potatoes on the serving dish, along with the herbs, capers, lemon slices, cucumber and coconut yoghurt. Season with extra sea salt flakes, pepper, lemon zest and a squeeze of lemon juice, to taste.