3-4 large potatoes, washed, peeled
2 Tbsp of vegetable oil
Sea salt for seasoning
HERBED MAYONNAISE
2 egg yolks
1 tsp mustard
100 mls vegetable oil
1 tsp white vinegar
Juice from 1/4 lemon
1/2 tsp sea salt
2 tsp chopped dill
2 tsp chopped chives
Pre-heat the oven to 200. Cut the potatoes into even, bite-sized cubes. Pat dry with paper towels. Toss in 2 tablespoons of vegetable oil and 1/2 tsp of salt. Mix well to coat. Line a baking tray with baking paper and spread potato cubes out on the tray. Bake for 25-30 minutes or until beginning to go lightly golden. Set aside to cool. Make the mayonnaise. Combine the egg yolks and mustard. Whisk vigorously for about 30 seconds. Slowly add the oil a few drops at a time and continue to whisk vigorously until the mixture thickens and becomes creamy. When you've added about 80 mls of the oil to the yolks, add the vinegar to the mixture and continue to whisk. Season with 1/2 tsp of salt and add the lemon juice. Keep whisking and slowly add the remaining oil. Finally, add the fresh herbs and whisk to combine. Be sure the potatoes have cooled completely before adding the mayonnaise otherwise the mayo will split. Place cooled roasted potatoes in a large mixing bowl. Add 3-4 tablespoons of mayonnaise and stir well to coat the potatoes.
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
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