Balsamic roast potatoes

Mix together the dressing ingredients in a blender or shaker and set aside.

Pour the oils in a smallish roasting tray and place in a pre-heated oven (200°C) to heat the oil in the interim.

Par-boil the potatoes in salted water. Drain in a colander, shaking them around vigorously to give them "scruffy" edges. Season well with One for All, salt and lots of pepper.

Toss again - the delicious smell of freshly ground black pepper will hit you as it's warmed by the hot potatoes.

Carefully remove the hot oil from the oven and place the potatoes and garlic heads in the roasting tray, turning them around so thatthey are covered in oil.

Place back in the oven and roast for 40 -45 minutes, turning 2 - 3 times during cooking.

Half-way through the cooking time, add a handful of fresh sage, thyme or rosemary.

Once golden brown and crispy remove from the oven and pour off MOST of the oil. Dress the potatoes and serve immediately

TIP: I used small organic heads of garlic and therefore left them whole, however if you have nice large

cloves of garlic, you can break the head up.

Ingredients

• 1 kg potatoes, peeled and par-boiled
• NoMU just salt
• NoMU just pepper
• ½ cup vegetable oil
• ½ cup extra virgin olive oil
• Handful of sage, thyme or rosemary (optional)
• A few heads of garlic (optional)
• Balsamic Dressing:
• ½ cup good quality balsamic dressing
• 2 tbsp Dijon Mustard
• Juice of ½ lemon
• 1 tsp sugar
• NoMU One for All