Roasted Baby Potatoes with Creamy French Dressing

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Roasted Baby Potatoes with Creamy French Dressing

 

 

2 kg (4 1/2 lb) baby potatoes

olive oil spray -OR- olive oil

sea salt flakes

 

Dressing:

 

1/2 cup vegan sour cream

8 tsp extra virgin olive oil

8 tsp white wine vinegar

2 tsp Dijon mustard

8 tsp finely chopped tarragon

 

 

1. Preheat oven to 200 C (400 F).

 

2. Line 2 large baking trays with non-stick baking paper.

 

3. Wash and pat dry potatoes. Place on trays. Spray or brush with oil.

Sprinkle with salt. Roast for 40 to 45 minutes or until golden.

 

4. Meanwhile, combine dressing ingredients in a jug.

 

5. transfer potatoes to a large serving bowl. Just before serving, add

dressing and toss through. Alternatively serve dressing with the potatoes.

 

 

Serves 8.