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20 minutes
30 minutes
50 minutes
- 400g chat potatoes, cut into wedges
- 20.00 ml finely chopped rosemary leaves
- 100ml extra virgin olive oil
- 5.90 gm Dijon mustard
- 39.60 gm whole-egg mayonnaise
- 3 tsp white wine vinegar
- 1/2 barbecued chicken, cooled slightly
- 1/2 iceberg lettuce, cut into wedges
- Flat-leaf parsley leaves, to serve
- Preheat the oven to 200°C. Line a baking tray with foil. Mix potatoes with rosemary and 1/4 cup (60ml) of oil. Spread on the tray and roast for 30 minutes until golden and tender. Allow to cool slightly before enjoying.
- In a bowl, mix together mustard, mayonnaise, vinegar, and the remaining 2 tablespoons of oil. Season to taste and set aside.
- Shred the chicken, removing the skin and bones. Mix with potatoes and the majority of the mayonnaise dressing. Serve warm or cold with iceberg lettuce, parsley, and the rest of the dressing.
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