Darn these are good! Simple and rustic, with loads of flavour. Baby potatoes baked until golden and crispy on the edges, then drizzled with a mustard seed/balsamic vinaigrette while still hot.
I have tried very hard not to use the word ‘rustic‘ when describing food, only because l think it has become slightly overused and hence cliched.
In fact, a friend of mine has been banned from using ‘rustic’ as a descriptive term by her family.
“Not rustic again”.
Defined by the Oxford dictionary to mean ‘attractively simple, slightly rough looking‘ – l think ‘rustic’ is spot on as a descriptive word for this dish.
So, at the risk of receiving similar recriminations from my family, l am going out on a limb by saying that this dish is very RUSTIC.
There, l’ve said it!
I shall try to be more original in the future!!
Preparation Time: 10 mins Cooking Time: 1 hr Servings: 4
- 750 g / 1.5 lbs baby potatoes, washed (don’t peel)
- 3 shallots/scallions, thinly sliced (note 1)
- olive oil for drizzling
- 2 tbsp extra virgin olive oil
- 1 tsp seeded mustard
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- big pinch of ground white or black pepper
- Bring a pot of water to the boil. Add the potatoes. Cook until you can pass a toothpick through easily (about 30 mins). If you’re in a hurry, cook them in the microwave.
- Preheat over to 180 C / 350 F.
- Mix together the dressing ingredients and set aside.
- Remove potatoes from the pot. Allow a couple of minutes for them to steam dry.
- Place them in a baking dish. Use the back of a fork to press down and smash. Keep them whole.
- Drizzle some olive oil over the potatoes, 3 tablespoons should do.
- Bake for 40 mins or until golden.
- Give the dressing a good stir, then pour it over the potatoes while they are still hot. Scatter shallots/spring onions on top.
- Serve immediately.
- In Australia, scallions/green onions are known as spring onions or shallots. Very confusing, l know!