Nutty new potatoes recipe
Mini roast potatoes, with a sprinkling of salty-sweet nuts and mustard mayo for dunking, make the most moreish party food idea. This dairy- and gluten-free nibble requires minimum effort but delivers maximum flavour, so you can easily serve up a festive feast and spend more time with your guests.
See method- Serves 6
- 5 mins to prepare and 30 mins to cook
- 175 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 500g miniature potatoes
- 1 tbsp olive oil
- 10g rosemary leaves, chopped
- 4 tbsp mayonnaise
- ¼ tsp Dijon mustard
- 30g Finest salted caramelised nut selection, chopped
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Shop ingredientsEach serving contains
- Energy
- 730kJ 175.0kcal
- Fat
- 12g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 15.4gProtein 2.2gFibre 1.9g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C.
- On a baking tray, mix the potatoes with oil and rosemary; season. Bake for 10 mins, then very lightly crush with a potato masher.
- Return to the oven for 15-20 mins. Mix the mayonnaise and mustard. Transfer the potatoes to a serving bowl, sprinkle with the nuts and serve with the mustard-mayo.
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