| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 583 |
| Fat | 41.6g |
| Saturates | 5.8g |
| Protein | 8.4g |
| Carbs | 50.3g |
| Sugars | 5.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare a grill or barbecue to a medium-high heat.
Using a sharp knife, slice the top off the garlic bulb. Drizzle the bulb with 1 tbsp (approx. 15ml) of olive oil and wrap in aluminium foil. Place the garlic on the grill, indirect side, for approx. 20 minutes or until tender.
Halve the baby potatoes and add them to a large pot of cold water. Add in 1 tsp of the salt. Place the pot over a high heat and bring to a boil. Lower the heat to a simmer and cook for approx. 15 minutes or until tender.
Drain and return to the pot to dry out. Cool slightly. Toss the potatoes in 1 tbsp (approx. 15ml) of olive oil.
Place the potatoes, cut-side down, on the grill and cook for approx. 5-10 minutes or until char lines form. Remove from the heat and set aside.
To make the vinaigrette, place the roasted garlic, white grape vinegar, honey, mustard, 1/2 tsp of salt and 125ml of olive oil in a blender and blitz until smooth.
Finely slice the red onion and parsley.
Toss the potatoes in the vinaigrette, onion and parsley
Serve the salad along with the potato crisps.
