Ingredients
Product used:
- 800g pkt McCain Roasts Potatoes Traditional
- 2 eggs
- ¼ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons baby capers, drained, rinsed
- 1 echalot, finely chopped
- ¼ cup finely chopped parsley
- ¼ cup finely chopped mint
Method
1. | Preheat oven to 220C or 200C fan-force. Place 1 large baking tray in oven. Place McCain Roasts on hot tray. Roast for 30-35 minutes or until crunchy. |
2. | Meanwhile, hard boil eggs: Cover eggs with water in a small saucepan and boil for 6 minutes. Drain. Cool in cold water. Peel when cool enough to handle. Cut into quarters. |
3. | Meanwhile, combine oil, mustard, vinegar, capers, echalot and herbs in a large bowl. Add roasted potatoes and eggs; gently toss to coat. Serve immediately. |
Warm roast potato salad
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Preheat oven to 220C or 200C fan-force. Place 1 large baking tray in oven. Place McCain Roasts on hot tray. Roast for 30-35 minutes or until crunchy. |
2 | Meanwhile, hard boil eggs: Cover eggs with water in a small saucepan and boil for 6 minutes. Drain. Cool in cold water. Peel when cool enough to handle. Cut into quarters. |
3 | Meanwhile, combine oil, mustard, vinegar, capers, echalot and herbs in a large bowl. Add roasted potatoes and eggs; gently toss to coat. Serve immediately. |