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I bring you this super tasty roasted potato, pea and parmesan side dish. This is such an easy recipe to put together and I mean, who doesn’t love crispy potatoes?!!
Ingredients
750g potatoes, halved
Olive oil
Salt
1 cup green peas
1 cup snap peas/snow peas, finely sliced
Parmesan, grated over the top
Handful of toasted flaked almonds
Fresh dill
Lemon vinaigrette
3 tbsp olive oil
1.5 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp seeded mustard (or more Dijon)
Juice of half lemon
Salt and pepper
Method
Preheat your oven to 180’C. Quarter the potatoes and place on a large baking tray. Drizzle generously with olive oil and season with salt and toss to coat. Place in the oven for 20-25 minutes until softened, then use the back of a spoon to press down and flatten slightly. Place back in the oven for 10-15 minutes or until golden.
Meanwhile, thinly slice the snap peas/snow peas and add to a heatproof bowl along with the frozen peas. Cover these with boiling water and set aside. Then drain.
Combine everything for the lemon vinaigrette in a small jar and shake well.
To assemble, layer the potatoes, peas and snap peas/snow peas on a large serving dish. Drizzle over the vinaigrette and finish with the grated parmesan, flaked almonds and fresh dill.
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