Potatoes, Peas And Burnt Butter Salad
Serves 4. Dinner party potatoes if we ever saw them! But easy enough to spoil the family on a weeknight, too.
Share this recipe!
Directions
- Preheat the oven to 180°C.
- Pour the olive oil into a roasting tray and heat up in the hot oven for 10 minutes.
- Carefully add the potatoes and garlic to the hot oil. Roast until the potatoes are golden and crispy and the garlic roasted.
- Remove the tray from the oven and place the potatoes in a serving dish. Season with the salt and pepper.
- Squeeze the roasted garlic into a mixing bowl and add the yoghurt, lemon zest and juice and stir to combine. Set aside.
- Put the peas into a mixing bowl and squash them a little. Stir in the mint and set aside.
- Heat the butter in a small frying pan, and once you see the butter turning a nutty brown colour, add the sage leaves and cook for just a few seconds. Remove from the heat.
- To serve, spoon the yoghurt mixture onto a serving dish, top with the potatoes and peas and drizzle with the burnt butter.
Ingredients
- 45 ml olive oil
- 12 ml small potatoes, skin on and washed
- 2.50 ml salt
- 1.50 ml ground black pepper
- 1 whole garlic bulb
- 125 ml Greek thick plain yoghurt
- Zest and juice of 1 lemon
- 250 ml peas, cooked
- 30 ml fresh mint, finely chopped
- 80 g fresh mint, finely chopped
- 60 ml fresh sage leaves