Roast potato salad
If you're looking for a healthy alternative to chips for your side dish, try this roasted potato salad with caramelised onions for sweetness
Method
Chop the potatoes into thin wedges and place them in a saucepan with water. Bring to the boil over high heat, then simmer for 10 minutes or until tender.
Drain the potatoes and place on a large baking dish with the bacon and onion. Combine the butter, oil and sugar in a bowl and coat the potatoes in the mixture, then place in a preheated oven at 220°C. Roast for 25 to 30 minutes or until the wedges are crispy.
Remove from the oven and add the snow peas and parsley. You can choose to add salad dressing or skip it to avoid the acidity.
Ingredients
1kg potatoes, thinly chopped
4 rashers bacon, thinly sliced
200g snow peas, thinly sliced
2 red onions, thinly sliced
1/2 cup parsley, finely chopped
25g butter, melted
1 tbsp olive oil
1 tbsp brown sugar (optional)
