I’m a little potato obsessed. I love all kinds and I also love that different potatoes have favourite ways of being cooked, it gives them their own little personality. Dutch creams love a good mashing, Russets make the best roasties and fries and kipflers, well those litlle nuggets of joy are perfect eaten with their skin on boiled or roasted. In this recipe I boil them then roast them and chuck them in a mayonnaise free roast potato salad of sorts. It’s served warm but would be fine the next day straight from the fridge too. The asian flavours make a nice break from my usual potato salad and lend the kipflers a welcome freshness. The texture of the soft coriander, crunchy nuts and the crispy potatoes is also great. Plus potatoes love salt and the dressing is all about that.


The magnesium rich sesame seeds and peanuts in this recipe are a great mood booster. Even if you’re a purist and think potato salad isn’t potato salad without a ton of mayo, give this a go and think of it as just dressing your roast potatoes and maybe you won’t find it so unusual! Serve with the Soy, Lime and Chilli Roast Chicken and y Asian Slaw for a really delicious dinner, and have the leftovers in a Rainbow Salad Bowl for lunch.

Serves 4 as a side dish


500 g Kipfler potatoes, washed and dried cut into the same size pieces as your smallest one or just halved.

1 Tbs rice bran oil

1 clove garlic, skin on

1/2 cup coriander

1 spring onions finely sliced

1/2 green chilli finely chopped

1 birds eye chilli finely chopped

1 tsp black sesame seeds

1 tsp white sesame seeds

1 tbs chopped roasted peanuts


1.5 Tbs soy sauce

1 tsp chinese cooking wine

1 tsp lime zest

1 tsp lime juice

1/4 tsp coconut sugar

black pepper

1/2 tsp fish sauce

1/4 tsp sesame oil

1/2 tsp freshly grated ginger


Preheat oven to 180 degrees celsius

Place potatoes in a medium pot just covered in salted cold water and bring to the boil. Cook for 15 minute or until tender. Drain well and toss to rough them up a bit, this is how they will get nice and crispy, and leave to dry out for at least 20 minutes.

Line a tray in baking paper and spread potatoes over tray in a single layer. drizzle with olive oil and throw in the garlic. Roast in preheated oven for 35- 40 minutes or until crispy.

Meanwhile, combine dressing components and mix well. After 20 minutes remove garlic from oven and mix into dressing. Once potatoes are cooked remove from the oven and place in a serving dish. Drizzle with the prepared dressing then scatter over the chilli, coriander, spring onion, nuts and seeds. Serve.

HH. x

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