Country Style Potatoes

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Details

Prep Time

15 min

Cook Time

15 min

Serves

Hi everyone!

Today’s recipe is a very simple 4-step, pantry-staple ingredients one, but can easily become a great side dish (or why not even main? ;))

Hope you try it out & Bon appetit!

Preparation

Step 1

Preheat the oven and prepare a large baking sheet. You don’t need parchment paper, but it might be preferable in case any potatoes stick. Cut the potatoes as needed, to make sure they’re all about the same size and place them onto the sheet. Add the oil and salt, mixing very well, to fully coat the potatoes.

Step 2

Boil the potatoes until semi soft and then roast them for 40-50 minutes, or until very golden and the skins look crispy. While the potatoes are in the oven, cook the lentils (if they’re not already cooked), and make the vinaigrette.

Step 3

Mix ½ cup olive oil, the vinegar, maple syrup, salt and pepper, fresh dill and chives and mustard.

Step 4

Place the spinach and lentils into a large bowl, then add the roasted potatoes. Top with the vinaigrette and mix very well. The vinaigrette will partly soak into the potatoes, that’s a good thing. Serve immediately, topped with extra herbs if you’d like.

* Tips & Notes

The big, important thing for this recipe is to mix everything together while the potatoes are still very hot. Have everything but the vinaigrette already in a large bowl ready for the roasted potatoes, so they can go straight in.

If you’re cooking lentils specifically for this recipe, or any time really, salt the water they’re cooked in. It makes a particular difference here to have seasoned lentils but is generally better.

Mixing the herbs with the vinaigrette rather than the spinach, for example, does improve the salad. Fats (like olive oil) help to carry flavour throughout the whole dish and it’s noticeable here

Hi everyone!

Today’s recipe is a very simple 4-step, pantry-staple ingredients one, but can easily become a great side dish (or why not even main? ;))

Hope you try it out & Bon appetit!

Ingredients

Two (2) lbs new potatoes

One (1) cup olive oi

Sea salt

One (1) cup Black or French (beluga or le puy) lentils

Two (2) cups spinach or other greens

One (1) bunch fresh dill

One half (½) bunch fresh chives

One (1) tbsp white wine vinegar

One (1) tsp Dijon mustard

One (1) tbsp maple syrup (or honey, if not vegan)

Black pepper

Enjoy and don’t forget to tag us #nonnaskitchenbermuda on Instagram so we can share your beautiful creations.