Roasted Chat Potatoes with Tartare Sauce
1 kg small chat potatoes
For the tartare sauce:
½ red onion, finely diced
¼ cup of capers, finely chopped
½ cup of small gherkins, finely chopped
1 handful of fresh parsley, finely chopped
1 cup of oil free vegan mayonnaise or cashew sour cream
salt to taste.
Preheat the oven to 200°F.
Place 1 kilo of small chat potatoes into a saucepan and add water to just cover the top of the potatoes. Turn on the heat and bring to the boil. When the potatoes are half cooked remove them from the heat and drain the water. Cut the potatoes in half and place them on a baking tray lined with baking paper. Place the potatoes in a 200F oven and bake until crisp.
For the Tartare sauce:
Place the red onion into a mixing bowl. Add the chopped gherkins, capers add to the bowl.
Add one cup of vegan oil free mayonnaise and mix well.
When the potatoes are golden and crisp, remove from the oven. Place the cooked potatoes into a basket, sprinkle with some salt and serve with the tartar sauce.
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