2kg Desire potatoes, peeled, sliced into 1.5cm discs
1 brown onion, sliced into thin wedges
1 clove garlic, finely grated
¼ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
6 thin slices prosciutto
250ml creamy mayonnaise dressing (see recipe below)
8 baby cornichons, sliced thickly on diagonal
2 Tbsp finely chopped chives
2 Tbsp dill sprigs
1 cup watercress sprigs
Preheat oven to 200ºC. Line 3 large oven trays with baking paper. Put potato, onion and garlic onto 2 of the prepared trays. Drizzle with oil and toss well to coat. Season with salt and pepper. Bake for 30 minutes or until golden and tender. Set aside to cool to room temperature then transfer to a large bowl.
Arrange prosciutto in a single layer on prepared tray, top with a sheet of baking paper and weigh down with a second slightly smaller oven tray. Bake for 10-12 minutes or until golden and crispy, then set aside on tray, to cool completely.
Break prosciutto into bite size pieces and add to potatoes with mayonnaise dressing (recipe here), cornichons, chives, dill, parsley and half the watercress and toss until well coated.
Arrange on a serving platter and top with remaining prosciutto and watercress. Serve.
Keep it simple
Instead of roasting the potatoes, you can simply cook them in a saucepan of salted water. Bring to the boil and simmer until just tender. Drain well and cool to room temperature.