Roasted Baby Potato Summer Salad

How to make it

  1. Preheat the oven to 200C or turn on the top grill in the oven. 
  2. Boil the potatoes until cooked through in plenty of salted water.
  3. Drain the potatoes cut them into halves. Drizzle with 1/2tbs of olive oil coating it well and spread it on a baking tray.
  4. Bake or roast under the grill until slightly browned.  
  5. While the potatoes are cooking,  slice the mushrooms, coat them with 1tsp of olive oil and roast under the grill for 3-5 minutes.
  6. Take them out and transfer into a large bowl.
  7. Blanch the sugar snaps in plenty of water for one minute, drain and rinse it with ice-cold water. Set aside to dry.  
  8. Slice the onions, cut the tomatoes in half, chop the herbs. 
  9. Add all the ingredients into a bowl with mushrooms, mix well and season with salt and pepper.  

Hasselback Sweet Potatoes

How to make it

  1. Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. 
  2. Make a series of 1/8-inch slices along with each potato, slicing 2/3 of the way through.
  3. Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
  4. Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
  5. Meanwhile, stir the yogurt and scallions with a pinch salt and pinch pepper. Serve the sauce with the potatoes. 
  6. Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams