Smashed Potato and Herb Salad

1.5 kg (3 1/3 lb) small chat potatoes
3/4 cup olive oil
sea salt
1/2 cup white wine vinegar
1 lemon, juiced
2 teaspoons caster (superfine granulated) sugar
2 cups flat-leaf parsley leaves
2 tablespoons (8 tsp) dill, roughly chopped
1 bunch chives, chopped

Preheat oven to 180 C (350 F). Place potatoes in a large saucepan and
cover with cold water. Bring to the boil over medium-high heat. Boil,
uncovered, for 20 minutes or until just cooked when tested with a skewer.
Drain. Allow to cool slightly. Place on chopping board. Using your palm,
gently press potatoes to flatten slightly. Place in a single layer in a
large, greased roasting pan. Drizzle with 1/4 cup oil and sprinkle with
sea salt. Roast for 30 minutes or until potatoes are crisp and golden.
Transfer to a platter. Whisk together vinegar, 1/4 cup lemon juice and
remaining 1/2 cup oil in a bowl. Add sugar and season with pepper. Pour
dressing over warm potatoes. Turn potatoes to coat in dressing. Sprinkle
with parsley, dill and chives. Serve.

Serves 8.

Jenn Mom2sam &Tiny


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