I love potato salad in all it’s varieties. There is something a bit special about a duck fat roasted potato salad that pushes it to above the ordinary though, don’t you think? I added one sweet potato to the salad pictured, and it did add more than a splash of colour...yummy! Just yummy. Hopefully this salad will be featuring throughout your summer menus as well! Bon Appe-BBQ.
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- 1 Kilo red potatoes
- Drizzle Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 1 head of garlic, crushed and peeled
- 1-3 tbsp duck fat
- 75 g red wine vinegar
- 75 g balsamic vinegar
- 1 tbsp fresh rosemary leaves, plus rosemary sprigs for garnish
- 1 red onion, halved lengthwise and sliced thin lengthwise
- 500 g stringless green beans, trimmed and left whole
- 1 small jar of pitted black olives, halved
- Pink Salt Flakes pink salt flakes to taste BUY
Preheat oven to as hot as it will go, minimum 200℃.
Halve the potatoes, unpeeled, and cut them into 1-inch wedges.
Place the potatoes and garlic cloves into a large baking dish and coat with oil and dollop with a little duck fat.
Roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan.
Place roasted garlic, vinegars, rosemary foliage and salt to taste into Thermo bowl and purée 10 sec/speed 9.
With the motor running add a 1/3 cup oil in a stream through hole in lid, and blend the dressing until it is emulsified, 20 sec/speed 9. Set aside.
Bring 1 L to boil in Thermo bowl, 8 min/100℃/speed 3.
Place topped and tailed green beans into Varoma dish and steam 8 min/Varoma/speed 3. Place beans into a large bowl filled with icy water to stop cooking. Drain.
In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently.
Garnish with the rosemary sprigs.