Roasted chat potato and herb salad

Cooking Salads Roasted chat potato and herb salad

Potato salad gets a healthier makeover in this modern version which is garnished with plenty of fresh herbs and parmesan.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180C/160C fan-forced. Place potato in a bowl. Add 1 tablespoon oil. Season with salt and pepper. Toss to combine. Transfer to a baking tray. Roast, turning potato halfway through cooking, for 25 to 30 minutes or until golden and tender.
  2. Place vinegar and remaining oil in a screw-top jar. Secure lid. Shake to combine.
  3. Combine potato, vinegar mixture, onion, mint and parsley in a bowl. Top with parmesan. Serve.

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600g chat potatoes, halved
1 1/2 tbsp olive oil
1 tbsp red wine vinegar
3 green onions, thinly sliced
1/2 cup fresh mint leaves, roughly chopped
1/2 cup fresh flat-leaf parsley leaves
1/4 cup shaved parmesan cheese

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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