4-6 Chicken Tenderloins
1kg Coliban or Sebago potatoes
2 tbsp Olive Oil
Salt flakes, to season
1 bunch Asparagus
1 Gourmet Garden Salsa Verde Finishing Drizzle
Preheat oven to 200’C or 180C fan-forced. Peel potatoes and cut into 5cm chunks. Place into a large saucepan. Cover with cold water.
Bring to boil over medium-high heat. Reduce heat to medium. Simmer for 5-10 mins or until partially cooked (potatoes should be only just tender when pierced).
Drain potatoes well. Return to saucepan over low heat until any remaining water evaporates. Shake saucepan vigorously to rough up surface of potatoes (this will make them crunchy when roasted). Alternatively, scrape surfaces of potatoes with a fork to create a rough texture.
Pour oil into a large roasting pan. Place roasting pan into oven for 5 mins or until oil is hot. Working quickly, add potatoes to hot oil. Use tongs to turn potatoes to coat in oil, then return roasting pan to oven.
Roast potatoes for 40 mins. Turn and roast for a further 30 mins or until golden and crisp.
Heat pan to medium-high, coat chicken with oil and pan fry until cooked through.
Steam asparagus 5 mins before potatoes are ready.
Season potatoes and asparagus. Serve with chicken tenderloins. To finish simply Shake, Tear and Drizzle Gourmet Garden Salsa Verde Finishing Drizzle over chicken.
This recipe was supplied by Gourmet Garden.