Roast potatoes and charred leeks with lime pickle dressing
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Roast potatoes and charred leeks with lime pickle dressing
Instantly raise your potato game with this super-simple storecupboard dressing, which packs in an amazing amount of flavour. Partially crushing the potatoes before roasting gives you lots of lovely crispy edges, so don’t skip this step
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
175Kcal
Fat
7gr
Saturates
1gr
Carbs
22gr
Sugars
4gr
Fibre
5gr
Protein
4gr
Salt
0gr
Ingredients
- 500g waxy new potatoes
- 2 large leeks
- 2 tbsp olive oil
- ¼ x 30g pack coriander
- ¼ x 30g pack mint
For the dressing
- 2 tsp lime and chilli pickle
- 2 tbsp rice vinegar
- juice of ½ a lemon
- 1 tsp olive oil
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Parboil the potatoes in salted water for 10-12 minutes until they are tender when pierced. Drain and transfer to a shallow roasting tin then gently press the potatoes with the back of a spoon to semi-crush them.
- Cut the leeks into chunky 1.5cm slices and add to the tray, drizzle with the oil, season and mix well then roast for 30-35 minutes, or until the leeks are starting to char and the potatoes are crisp and golden and crispy.
- Put all of the ingredients for the dressing into a blender and blitz to combine.
- When the potatoes and leeks are ready, transfer to a serving dish and pour over the dressing. Pick the fresh coriander and mint leaves from the stalks, and scatter these over the veg to serve
