Potato- Roast Salad with Buttermilk Dressing

By timbrehse

After roasting the potatoes in the goose fat so that they crisped up bronzed, golden and crunchy I seasoned the crunchy, golden potatoes and drizzled some tangy, creamy and spicy buttermilk dressing on top and as they say, everyone lived happily ever after.

Ingredients

• BUTTERMILK DRESSING:
• 4.4 pounds potatoes (2 kg)
• 5 tablespoons goose fat
• 1/4 cup fine polenta or semolina
• 1/2 cup chives or green onions, sliced to garnish
• Salt and pepper for seasoning
• 1/2 cup buttermilk (or sour cream)
• 2-3 tablespoons mayonnaise
• 1-2 tablespoons sweet chili sauce
• 1/2 teaspoon mustard
• 1/4 teaspoon paprika
• 1 tablespoon parsley and chives each, chopped
• Pinch of salt and pepper

Details

Servings 12
Preparation time 25mins
Cooking time 95mins
Adapted from notquitenigella.com

Preparation

Step 1

Preheat oven to 400°F.

Scrub and wash the potatoes keeping the skin on. Boil or steam the potatoes for 10 minutes and then drain them well.

Slice the potatoes into small bite sized pieces as shown. In a saucepan heat up the goose fat and add the potatoes-do this in two or three lots.

Sprinkle over some polenta or semolina to give them crunch and then toss them bashing them up slightly on the edges to give them more crunch.

Bake the potatoes on a parchment lined tray for 30 minutes and then take them out and turn them over to give the other cut side a good golden roasting and then bake them for another 30 minutes turning up the heat to 428°F for this last half hour. Cool slightly and sprinkle generously with salt.

Make the dressing while the potatoes are cooling-you don’t want them stone cold but you don’t want people burning their mouths on the potatoes. In a measuring jug, add the buttermilk, mayonnaise, sweet chili sauce, mustard, paprika, herbs, salt and pepper and whisk until combined. Drizzle over the golden potatoes.  Garnish with chopped chives or green onions.