Hasselback roasted new potato salad

A super flexible side dish.

  • place PRE 30 minutes
  • place COOK 60 - 75 minutes
  • place SERVES 4 - 6
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You can serve them hot from the oven, or at room temperature. Tip: the longer they sit, the more the dressing soaks into the grooves - filling tem with herby flavour. For a change, you can top with finely grated Parmesan cheese (or dairy free alternative) when you take them out of the oven.

Find more of Lisa's recipes on here and on her Instagram: @myrelationshipwithfood


  • Preheat the oven to 220°C (200°C fan-assisted).
  • To prepare the potatoes, place one on a chopping board and, using a sharp knife, cut slits 2mm apart and no more than ¾ of the way into the potato, all across the surface – see image. Do not cut all the way through!
  • Repeat with the remaining potatoes then place them into a large roasting tin, season with ground black pepper and sea salt then drizzle with olive oil before tossing well (with either your hands or a large spoon) to ensure they are thoroughly coated.
  • Place in the pre-heated oven and roast for around 70-75 minutes until golden and crispy, tossing again halfway through to ensure even roasting.
  • To make the dressing, combine the remaining olive oil, white wine vinegar, honey or agave syrup, chopped herbs and minced garlic into a mixing bowl and combine thoroughly. Season to taste with sea salt.
  • Once the potatoes are cooked, remove from the oven, and place on a serving platter before drizzling over the dressing.

1kg salad potatoes (new potatoes), washed & dried

2 tbsp olive oil

Coriander & caper dressing

3 handfuls coriander, chopped

4 tbsp olive oil

1 tbsp white wine vinegar

2 tbsp honey or agave

1 garlic clove, minced

1 tbsp capers chopped

Sea salt and ground black pepper

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