Serves: 3 to 4
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients
- 700g baby potatoes
- 2 tbsp olive oil
- 1½ tbsp Black Garlic Infused Balsamic
- Sea salt
- Freshly cracked black pepper
- 3 tbsp mayonnaise
- 1 tbsp Irish Heritage Apple White Condiment
- Small handful fresh mint leaves
Method
- Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment paper.
- Place the baby potatoes in a saucepan, cover with salted water and bring to the boil. Cook for about 15 minutes, or until the potatoes are tender but still holding their shape. Drain well.
- Arrange the potatoes on the prepared tray. Using the base of a glass, gently press down on each potato to flatten it slightly.
- Drizzle the potatoes with olive oil and the Black Garlic Balsamic, then season with sea salt and freshly cracked black pepper.
- Roast in the oven for 20 to 25 minutes, until the potatoes are golden and crispy around the edges.
- In a small bowl, mix the mayonnaise with the Irish Heritage Apple Balsamic until smooth.
- Transfer the crispy potatoes to a serving plate, drizzle with the apple balsamic mayonnaise and scatter over the fresh mint leaves before serving.
