1.5KG KIPFLER or CHARLOTTE POTATOES, SCRUBBED
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
SEA SALT AND CRACKED BLACK PEPPER
200G TUB CRÈME FRAÎCHE
2 TABLESPOONS WHOLEGRAIN MUSTARD
¼ CUP (60ML) WATER
¼ CUP DILL SPRIGS, CHOPPED
Place the potatoes in a large saucepan of cold salted water. Place over high heat, cover with a lid and bring to the boil. Remove the lid and cook for 8 to 10 minutes or until tender. Drain well and halve lengthways. Preheat a char-grill pan or barbecue to high heat. Drizzle the potato with oil, sprinkle with salt and pepper and cook, cut-side down, for 8 to 10 minutes or until lightly charred. Place the crème fraîche, mustard, water, salt and pepper in a large bowl and mix to combine. Place the potato on a serving plate, drizzle with dressing, sprinkle with salt and pepper, and top with dill to serve.
Most of the tomatoes never make it out of the box... they were so delicious!
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