Roast Potato Salad with Rosemary and Garlic

1. 1

   Preheat the oven to 400F (200C).

2. 2

   Scrub the potatoes thoroughly, then put them in an ovenproof dish or roasting pan.

3. 3

   Break the garlic into cloves, but dont peel them.

4. 4

   Add them to the potatoes.

5. 5

   Drizzle over a little olive oil, then scatter with flakes of sea salt and the leaves from the rosemary or thyme sprigs.

6. 6

   Bake for three-quarters of an hour to an hour, until they are puffed and golden and their insides are fluffy.

7. 7

   Pour the vinegar into a small jar with a lid and add the mustard, olive oil, and some salt and pepper.

8. 8

   Shake it hard to give a thick dressing.

9. 9

   You can use a little whisk if you prefer.

10. 10

    When the potatoes come from the oven, press down hard on each one with the back of a spoon so that they crack open slightly, then pour over the mustard dressing.

11. 11

    As you eat, press the soft garlic from its skin.

No additional tips available.