- 1.5 kg medium organic potatoes, peeled and cut into chunks
- Olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- Rosemary sprigs, a handful
- Baby salad leaves, for serving
- For the salad dressing:
- 1 t Dijon mustard
- ¼ cup red wine vinegar
- ⅓ cup olive oil
Preheat the oven to 230°C. Moisten the potatoes with 2–3 T olive oil and season with salt. Spread out on a large baking sheet or pan. Tuck in the rosemary sprigs. Roast for 20 minutes. Loosen, if necessary with a spatula, then toss and spread out again.
Return to the hot oven and roast for a further 10 minutes, or until tender, golden and crusty. Turn into a large bowl, discarding the rosemary. You could simply add the red wine vinegar and the oil, but the mustard dressing is good. Pour over the dressing and gently toss with the potatoes. Check the seasoning, adding more if necessary. Make in advance on the day of serving but leave at room temperature. If made just before serving, the salad can be served warm. For serving, add a fistful of baby salad leaves, drizzled with a little olive oil.
To make the dressing, whisk the mustard with the vinegar. Gradually whisk in the olive oil until smooth and creamy.