Crispy Rosemary Potato Salad

Last week at Cooks Academy we had to come up with a salad to team with our lunch – I came up with this and just had to share it with you!
The perfect dish now that BBQ season is approaching!

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Gluten Free, Dairy Free, Vegan & Whole30 Approved.

Per Person:
3 Baby Potatoes, thinly sliced
Handful of Rocket leaves
3 Button Mushrooms, finely sliced
1 Shallot, diced
4 tbsp Olive oil
1 tbsp Balsamic vinegar
1 Clove of Garlic, minced
Small bunch of rosemary, stalks removed
Pinch of coarse salt (optional)

Method:

  1. Heat a pan with 1 tbsp of olive oil, add the potatoes and rosemary (keeping back some for garnish). Fry the potatoes for roughly 3 mins a side until golden and crispy. Remove from the pan and place on a paper towel to absorb any excess oil. Sprinkle with some salt and set aside.
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  2. Add the mushrooms and shallots to the pan and fry off until nicely browned.
  3. In another pan heat the add the garlic and remaining oil and gently warm until the garlic has infused.
  4. Pass the garlic oil through a sieve and mix with the balsamic.
  5. Toss the rocket leaves in the dressing and add to a small bowl.
  6. Place the mushrooms and shallot on top.
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  7. Followed by the potatoes, garnish with any left over rosemary and enjoy!

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