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Roast Kipfler Potato and Vine Tomato Salad
45'
Easy
12345
Serves 4-6 as a side
1kg Kipfler Potatoes, washed and scrubbed
1 tbsp Bertolli Organic Extra Virgin Olive Oil
250g Truss Cherry Tomatoes
1 large handful Rocket leaves
Dressing:
3 Tbsp Bertolli Organic Extra Virgin Fruity Olive Oil
2 Tbsp Bertolli Organic Balsamic Vinegar
1 Tbsp Maple Syrup
1 Tsp Seeded Mustard
STEP 1
Preheat oven to 220ºC (200ºC fan).
STEP 2
Line a large baking tray with alfoil, spread potatoes evenly and drizzle with Bertolli Organic Extra Virgin Olive Oil. Season with salt and pepper then roast for 25 minutes.
STEP 3
Add tomatoes (on the truss) and roast for a further 10 minutes.
STEP 4
Carefully remove tomatoes. Transfer potatoes to a bowl. Whisk together all dressing ingredients and pour over potatoes while they are still hot.
STEP 5
Allow to sit for 10 minutes before tossing through the rocket leaves and transferring to a platter.
STEP 6
Top with roasted tomatoes.
Try this recipe with our
Confit Turkey Breast, made with our Bertolli Extra Virgin Olive Oil Originale.
