Recipe | Christmas potatoes by Chelsea Winter

This vibrant, flavour- packed Christmas-y lil’ dish proves that simple ingredients can make a big impact.

Tender baby potatoes are coated in a silky, herb-infused, ultra-minty dressing, then finished with a drizzle of zingy basil oil and a scattering of fresh herbs for an extra layer of texture and freshness. The result? A beautifully bright, irresistibly delicious side dish that’s easy to prepare in advance, and perfect for your holiday spread.

Though honestly, once you try it you’ll be making it all the time. And if you don’t already have mint running wild in your garden, this will make you plant some.

GF + Vegan + Nut Free

Prep: 1 hour

Cook: 10-15 minutes

Serves: 6 as a side

Ingredients

1–1.5kg (2 lb 4 oz–3 lb 5 oz) baby potatoes

1 tsp salt

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Dressing

½ cup extra virgin olive oil

2 tbsp lemon juice, or to taste

3 tbsp hemp seeds

1 tbsp pure maple syrup

2 cloves garlic

1 tbsp wholegrain or dijon mustard

1 ½ tsp salt, or to taste

½ tsp fine black or white pepper

1 packed cup mint leaves (40–50g / 1 ½–1 3/4 oz)

1 packed cup fresh parsley (40–50g / 1 ½–1 3/4 oz)

extra herbs for garnish (optional)

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Basil oil

⅓ cup olive oil

⅓ tightly packed cup basil leaves

2 tsp lemon juice

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Method

To make the dressing, add all the ingredients (except for the herbs) to the jug of your blender or bullet and whizz until the mixture is silky smooth — you may have to scrape down the sides a few times if using a blender. Add the herbs and whizz until smooth and bright green. Taste, and add more lemon juice or salt if you think it needs it. Set aside or refrigerate in a jar until needed (up to a few days).

To make the basil oil, whizz all the ingredients in a bullet until liquified. Strain through a small sieve and set aside for later.

Add the potatoes to a saucepan, cover with plenty of cold water and add the salt. Place over a medium heat and bring to a simmer. Cook until tender (when a fork pierces through easily). Drain well, reserving ¼ cup of the cooking water, then add the potatoes back to the saucepan with the lid off, and allow them to cool to warm.

Stir the reserved cooking water through the dressing just before serving.

Add the dressing to the warm potatoes in the saucepan and gently toss them to coat (I use clean hands for this). You want to dress the potatoes without breaking them up too much. Taste a bit, and season with more salt and pepper if required.

Arrange the potatoes in a bowl or on a platter, drizzle with basil oil, and scatter with herbs if you wish.

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