Transport yourself to Southern Italy with roasted baby new potatoes that are slathered with sour cream, chopped chives and fresh tarragon. The perfect side dish for a Summer lunch, pair with Burrata and sticky roast cherry tomatoes (pictured below, view the recipe here).
INGREDIENTS (Serves 8)
1kg baby new potatoes, halved if large
1 tbsp olive oil
sprinkle of salt
150ml soured cream
1 tbsp Dijon mustard
½ pack tarragon, chopped
1/2 pack chives, chopped
½ small pack parsley, chopped
zest and juice ½ lemon
1 tbsp small capers, rinsed and chopped small
Heat oven to 220C/200C fan/gas 7.
Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 10 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.
Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.