Crispy Roast Potato Salad

Crispy Roast Potato Salad

Serves 12
Cooks in
Preparation Time


1.8kg field fare defrosted roast potatoes
2 1/2 tbsp of olive oil
2 tbsp. finely chopped fresh rosemary
1 1/2 tbsp. salt
68 g of mayonnaise
34 g of Buttermilk
cloves of garlic
Juice of 1 lemon

1.8kg field fare defrosted roast potatoes2 1/2 tbsp of olive oil2 tbsp. finely chopped fresh rosemary1 1/2 tbsp. salt68 g of mayonnaise34 g of Buttermilk2 cloves of garlicJuice of 1 lemon

Preheat oven to 200c/Gas 6, Toss potatoes with olive oil, rosemary, and 1 teaspoon salt. Spread out in a single layer on 2 parchment-lined baking pans. Roast potatoes until golden, about 20 minutes, turning halfway through. Transfer pans to wire racks and let cool to room temperature, about 15 minutes.

In a large bowl, stir together remaining ingredients, including ½ teaspoon salt. Add potatoes and gently mix until well coated. Serve immediately.

Many thanks to for the recipe

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