Crispy Roast Potato Salad
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
2 cloves of garlic
Juice 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 www.countryliving.com for the recipe