Baby potatoes roasted for about an hour in a moderate oven with olive oil, thyme and plenty course salt… Can you smell that? Imagining that aroma spilling from the oven is already enough to alert my taste buds.
After the potatoes are roasted to perfection, cool them down for a few minutes then simply squash them with the back of a tablespoon and place it in a large salad bowl. Add a handful or two of black olives, black pepper, more fresh thyme and a good drizzle of olive oil. I also like to add a generous squeeze of fresh lemon juice before serving.
This salad is excellent with roasts and braai meat. It’s best served warm, so roast the potatoes an hour before lunch or supper will be serve. The assembling of the salad is easy enough to just through together.