Roasted potato Salad

• porsi: 6-8

Bahan-bahan

900g baby potatoes

2 tbsp olive oil

Salt and black pepper

100g pancetta or streaky bacon lardons, chopped

8 sun-dried tomatoes in olive oil, drained and chopped, plus 3 tbsp of their oil

1 garlic clove, crushed

1½ tsp Dijon mustard

20mI red wine vinegar

3 large handfuls of rocket

60g Parmesan, shaved

Petunjuk

1 Preheat the oven to 200°C/180°C fan/ gas mark 6. Line a large baking tray with parchment paper and set aside.

2 Scrub the potatoes well, halving or quartering large ones so they all measuring roughly 2cm pieces.

3 Arrange the potatoes in a single layer on the prepared baking tray. Drizzle with the olive oil and season with salt and pepper. Toss to coat.

4 Roast the potatoes for 30-35 minutes, tossing and rotating the tray halfway through, until browned and tender. Allow to cool for five minutes.

5 Heat a large pan over medium-high heat. When hot, add the pancetta and cook for 3-4 minutes until golden-brown and crispy. Use a slotted spoon to transfer to a plate lined with kitchen paper

6 Pour any fat released from the pancetta nto a small bowl and add the garlic, mustard, red wine vinegar and the oil from the tomatoes. Whisk until smooth. Season With salt and pepper.

7 Place the warm potatoes in a large bowl and add the pancetta, chopped sundried tomatoes and rocket. Drizzle with the dressing and toss to coat.

8 Top the salad with shaved Parmesan and serve immediately.