Smashed Rosemary Mustard Potatoes with Herby Dressing
Ingredients
- 1 kg medium red skinned potatoes
- 1/3 cup extra virgin olive oil
- 1 Tbsp Maille Dijon Mustard
- 1 1/2 tsp coarse sea salt
- 1 tsp paprika
- 1 Tbsp fresh rosemary, finely chopped
- 3 Tbsp grated parmesan cheese
- 1 Tbsp Italian parsley, chopped, for garnish
Dressing
- 2 handfuls fresh flat-leaf parsley
- 1 bunch of fresh basil
- 1 handful of fresh mint
- 1 Tbsp Maille Wholegrain Mustard
- 1 garlic clove, chopped
- Juice of one lemon
- 3 Tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 3/4 tsp salt
- 1/2 tsp cracked black pepper
Preparation
Place the potatoes in a large pot and cover them with water. Bring the water to a gentle boil and leave them on a gentle boil for about 10 minutes, or until you can pierce through with a knife. Drain and set aside to cool.
Preheat the oven to 200 ˚C and line a baking tray with parchment paper. Arrange the potatoes on the tray and use the bottom of a glass to smash them.
Mix the oil, Maille Mustard, salt, paprika and rosemary in a small bowl. Drizzle over the potatoes. Gently toss the potatoes to coat well.
Roast for 25 minutes. Remove from the oven, sprinkle over the parmesan, and place back into the oven for another five minutes until golden.
Place all the ingredients for the dressing in a food processor and pulse until broken down. Scrape down the sides and pulse again. Drizzle tablespoons of the dressing over the potatoes and sprinkle with parsley.
