Roast potato salad

Roast potato salad makes a crispy and lighter change from the traditional creamy versions.

Preheat oven to 180ºC. Place the potato on a large baking tray. Drizzle over half the oil. Season with salt and pepper. Toss to coat. Roast for 25 minutes. Add the onion to the tray. Roast for a further 30 minutes or until potato and onion are tender and golden. Set aside for 10 minutes to cool.
Place the potato, onion, celery, garlic, parsley and oregano in a large bowl. Season with salt and pepper. Drizzle over the remaining oil. Toss until well combined.

Source

1kg Lady Christl potatoes, cut into wedges

60ml extra virgin olive oil

1 large red onion, peeled, cut into thin wedges

1 celery stick, trimmed, thinly sliced

1 garlic clove, finely chopped

1/2 cup chopped fresh continental parsley

1/4 cup fresh oregano leaves

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