Ingredients
1.5kg box Perlas new season potatoes
Handful mint leaves
2-3 tablespoons olive oil
Cress, fresh mint leaves and finely sliced red onion, to serve, optional
Creamy horseradish mayonnaise
4 tablespoons good quality mayonnaise (vegan or regular)
1 tablespoon prepared horseradish, or to taste
1 clove garlic, crushed
1 teaspoon lemon juice
Directions
Preheat oven to 190C (375F). Transfer potatoes to a medium saucepan, cover with water, and add mint leaves and a good teaspoon or two of salt. Bring to the boil, then reduce to a simmer and cook 12-15 minutes or until tender. Drain, transfer potatoes to an oven tray, using the bottom of a glass, press to lightly crush each potato. Drizzle with olive oil, season with fine sea salt and freshly ground black pepper, then roast 20-30 minutes or until golden and crispy. Remove from the oven, serve hot with combined cress, mint and sliced red onion, and drizzle generously with the creamy horseradish mayonnaise.
To make the creamy horseradish mayonnaise, combine all the ingredients in a small bowl, adding as little or as much prepared horseradish as you like. It varies a lot in strength from jar to jar (if you can get your hands on fresh horseradish and grate your own, even better!), so I'd recommend adding a little at a time and tasting as you go.
In partnership with @mydarlinglemonthyme https://www.mydarlinglemonthyme.com/2019/02/smash-roasted-perlas-potatoes-with-creamy-horseradish-mayonnaise.html