Ingredients
- 750g baby Carisma or Nicola potatoes, unpeeled
- 60ml (1/4 cup) olive oil
- 1/4 cup chopped fresh continental parsley leaves
- 1/3 cup small fresh mint leaves
- Lemon herb sour cream
- 200g light sour cream
- 1-2 tbs chopped fresh chives
- 1 tbs chopped fresh mint
- 1 tbs chopped fresh coriander or continental parsley
- 1 small clove garlic, crushed
- 2 tsp lemon juice
Method
1. Place potatoes in a large saucepan of cold water. Bring to the boil. Cook, covered, for 25 minutes or until just tender. Drain. Place on a clean tea towel or kitchen paper to dry completely.
2. Brush a large baking tray with a little of the oil. Place potatoes on prepared tray. Use a potato masher to flatten the potatoes slightly. Place in fridge for 1-2 hours to cool completely.
3. Meanwhile, for the lemon herb sour cream, place all ingredients in a bowl and stir until well combined. Place in fridge to chill.
4. Preheat the oven to 200C/180C fan forced. Drizzle potatoes with remaining oil, turning to coat. Roast, turning halfway through cooking, for 30 minutes or until potatoes are crisp and golden. Season with a little salt and scatter with herbs. Serve with the lemon herb sour cream.
