Ingredients
- 450g Piccolos Medley baby potatoes
- handful Hazelnuts – a handful, roasted
- 2 teaspoon Garlic, finely chopped
- 3 sprig Basil, chopped
- 3 sprig Mint, chopped
- 1/2 teaspoon Tarragon leaves – dried. Can use fresh ones as well.
- 1 pinch salt
- 1 pinch Lemon pepper. Can use normal black pepper powder
- 2-3 tablespoon Olive oil
- 1/2 - 1 tablespoon Lemon juice
Directions
Step 1
Turn on the oven to 180 degrees celsius. Chop the baby potatoes in quartets
Step 2
Finely chop the garlic. Divide into 2 portions
Step 3
Add the potatoes in a bowl, season with salt, lemon pepper and some dried tarragon leaves [leave some tarragon leaves for later use], and half of chopped garlic. Add olive oil and mix well.
Step 4
Spread it on a Flat oven safe plate in 1 layer and put inside the oven once it is heated up.. Leave it in the oven for about 20-30 minutes, or until the potatoes are almost done. After that, turn on the grill in the oven for about 5 minutes, closely watching the potatoes so that these don’t get burnt. Turn off the oven.
Step 5
Roast the hazelnuts (or any nuts) in a plate in microwave at 30 second intervals. Hazelnuts don’t take too long to get roasted so be careful to not burn these.
Step 6
Chop the basil and mint leaves . Chop hazelnuts into tiny squares.
Step 7
Once the potatoes are out of the oven, heat 1/2 tablespoon of olive oil in a pan, add the remainder of chopped garlic. Saute.
Step 8
Add the roasted potatoes. If the potatoes are already roasted well, then saute for a minute and add the chopped basil, mint, more salt and pepper if needed, some more tarragon, lemon juice and chopped hazelnuts. Stir quickly for 1/2 a minute and turn off the heat. If the potatoes need some more roasting/cooking then you can let it cook on the pan before adding all the greens and spices. The key is to not let the greens wither much in the heat.
Step 9
Serve it in a bowl as a side dish, garnish with herbs.