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Roast new potatoes in a roasting tray with hands tossing a pickle salad on top
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Roast new potato & pickle salad

Zingy lemon, mustard, loadsa herbs & crumbled feta

Roast new potatoes in a roasting tray with hands tossing a pickle salad on top
Save recipe

1 hr
Not Too Tricky

serves 6

About the recipe

This flavour-packed crispy potato salad is a must at summer gatherings and barbecues. I've got a great shortcut to big flavour using my new frozen Garlic & Rosemary Potatoes – you'll find the tip underneath the recipe. Enjoy!


nutrition per serving

2
2
3

Calories

6
.
5
g

Fat

1
.
7
g

Saturates

4
.
3
g

Sugars

0
.
7
g

Salt

6
.
4
g

Protein

3
4
.
7
g

Carbs

4
.
7
g

Fibre

of an adult’s reference intake


Recipe From

Veg

Veg

By Jamie Oliver

Garlic & rosemary potatoes packaging

Garlic & Rosemary Potatoes

By Jamie Oliver

Ingredients

1.2kg new potatoes

olive oil

6 cloves of garlic

1 lemon

2 sprigs of fresh rosemary

1 tablespoon plain flour

1 cucumber

100g radishes, ideally with leaves

½ a red onion

1 teaspoon wholegrain mustard

2 tablespoons red wine vinegar

½ a bunch of fresh dill (15g)

½ a bunch of fresh mint (15g)

40g feta cheese

Speedy shortcut

2 x 480g packets of Jamie Oliver Garlic & Rosemary Potatoes

Top Tip

I have had some fun making this salad with hasselback potatoes for added texture and crunch.

Method

  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
  3. Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes to get the potatoes nice and crispy.
  4. Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes from a height. Toss together, then squash flat with a potato masher and roast for a final 20 minutes, or until golden and crisp.
  5. Meanwhile, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Halve and quarter the radishes, peel and very finely slice the onion, then put all this into a bowl with the mustard, vinegar and half the lemon juice.
  6. Season to taste with salt and pepper, pick and add the herb leaves, toss together, then place on top of the hot crispy potatoes, mixing just before serving.
  7. Finish with a crumbling of feta, and extra lemon juice, if you like.

For a tasty kitchen shortcut, use the Garlic & Rosemary Potatoes from Jamie's new frozen range, rather than cooking the potatoes from scratch! Check out the tip below...


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