Preheat the oven to 200°C.
Wash the potatoes and bring them to the boil in a pan of water. Precook them for 10 minutes.
In the meantime, cut the red onion into strips and mix with the red wine vinegar and a pinch of salt.
Halve the cucumber lengthwise and cut into strips, finely chop the chives and parsley.
Drain the potatoes and leave them to steam for a while. Spread them out on a baking sheet lined with baking paper and press them a little with the bottom of a pan so that the skin cracks. Sprinkle with olive oil, pepper and salt and roast in the oven for 20 minutes until crispy.
Place the potatoes in a salad bowl with the cucumber, red onion and rocket lettuce mix. Crumble the Bettine Garlic & Herbs over the salad and sprinkle with the parsley and chives. Sprinkle with an extra dash of olive oil if desired.
