Potato Medallions with Fresh Herbs
Match zingy fresh herbs with lemon juice as a dressing for crisp roast potatoes.
Serving 2
3-4 medium sized waxy potatoes
olive oil
juice of 1 lemon
salt & pepper
chilli flakes
handful fresh mint
handful fresh coriander
handful flat leaf parsley
1 small clove garlic, crushed
Heat olive oil in a roasting tin. Cut potatoes into one cm rounds. Place them in the tin, only one layer thick, with a little room to shake around.
Roast in a hot oven for 15 minutes or so, til browning. Turn each potato slice over. Grind on some black pepper, salt and chilli flakes, and return to the oven for a further 15-20 minutes, until both sides are browned and crisp.
Finely chop the fresh herbs. Mix with lemon juice, crushed garlic, salt and pepper. Add a little olive oil, but not as much as a usual dressing, since it's to go on roast potatoes (if you just want to make this is a salad dressing add much more olive oil).
Good with mushroom & avocado salad, crusty fresh bread and olives