Roasted new potatoes with a mint and watercress dip recipe

• 85 g (3oz) watercress leaves
• 30 g (1.1oz) mint, leaves only
• 1 clove of garlic
• 1 lemon, zest and juice only
• 150 ml (5.3fl oz) creme fraiche
• 1 tbsp light brown sugar
• 1.5 kg (3.3lbs) new potatoes
• 1 -2 tbsp olive oil
• 1 sprinkling of sea salt

1. Preheat the oven to 200C/fan 180C/gas mark 6.
2. Place the potatoes in a roasting tin and drizzle over the olive oil.
3. Use a large spoon to evenly coat them and then sprinkle with sea salt.
4. Roast in the oven for 30-40 minutes until the skins are crisp and the insides are soft.
5. Transfer to a serving dish and allow to cool.
6. To make the dip, simply place all of the ingredients in a blender and pulse until combined and of a good consistency.
7. Empty into a bowl and serve.

watercress leaves, mint, clove of garlic, lemon, brown sugar, potatoes, olive oil, sprinkling of sea salt

Taken from www.lovefood.com/guide/recipes/21633/roasted-new-potatoes-with-a-mint-and-watercress-dip-recipe (may not work)