The idea of a potato salad usually involves slippery potatoes of the purest ivory, but an interesting take entails a much rougher texture brought about by roasting them before dressing.

　　

Ingredients

enough for 4 as a side dish

　　new potatoes – 24

　　garlic – a bulb

　　olive oil

　　rosemary or thyme – a few sprigs

　　

For the Dressing

red wine vinegar – 2 tablespoons

　　smooth Dijon mustard – 2 tablespoons

　　olive oil – 5 tablespoons

　　

Step 1

Preheat the oven to 400°F (200°C). Scrub the potatoes thoroughly, then put them in an ovenproof dish or roasting pan. Break the garlic into cloves, but don’t peel them. Add them to the potatoes. Drizzle over a little olive oil, then scatter with flakes of sea salt and the leaves from the rosemary or thyme sprigs. Bake for three-quarters of an hour to an hour, until they are puffed and golden and their insides are fluffy.

　　

Step 2

Pour the vinegar into a small jar with a lid and add the mustard, olive oil, and some salt and pepper. Shake it hard to give a thick dressing. You can use a little whisk if you prefer. When the potatoes come from the oven, press down hard on each one with the back of a spoon so that they crack open slightly, then pour over the mustard dressing. As you eat, press the soft garlic from its skin.

　　Tender