There is something so deeply satisfying about a bowl of hot roasted potatoes arriving at the table just as everyone sits down.
These beautiful potatoes are something rather special. Once cooked, their centres turn a magnificently bright purple, while the skins deepen to a rich aubergine hue. They really are a picture, especially served on a white platter with that vivid green herb dressing spooned over the top.
Straight from our garden somehow makes them taste even better.
I love using Urenika potatoes here for their beautiful purple-grey skin and floury, almost velvety texture once roasted. They crisp beautifully at the edges while staying soft and generous in the centre.
The warm dressing is where the magic really happens. Rather than a cold vinaigrette, gently warming the olive oil with capers, shallot, dill pickle and parsley, softens everything just enough to release the fragrance without losing its freshness.
Spooned over the potatoes while still hot, it slips into all the little crevices and clings to those crisp golden edges.
Beside slow-cooked lamb, it’s quietly spectacular.
