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Nutty new potatoes recipe
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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
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
If you haven't got any baby potatoes, try dicing a large white potato instead
Each serving contains
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Energy
730kj
175kcal
9%
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Fat
12g
17%
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Saturates
1g
6%
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Sugars
2g
3%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 15.4g
Protein 2.2g
Fibre 1.9g
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.
See more Party food ideas