Baby New Potatoes with Salsa Verde
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
450g British baby new potatoes1 garlic clove, crushed
olive oil
[hd]For the Salsa Verde[/hd]
1 tbsp mint, coarsely chopped
3 tbsp parsley, coarsely chopped
1 tbsp thyme
1 tsp capers
1 garlic clove, crushed
1 tsp Dijon mustard
½ lemon, juice only
2 cocktail gherkins
a little olive oil, to bind
pinch of sugar
method:
- Cut the potatoes in half or similar size chunks and place in a bowl, add one crushed garlic clove and a splash of olive oil. Mix together, place in a hot roasting tin in an oven pre-heated at 200C/400F/Gas 6 and cook for 20 minutes.
- Make the Salsa Verde while the potatoes are roasting. Crush the garlic clove in a bowl, then add the chopped herbs. Gradually mix in the lemon juice with mustard and olive oil. Finally chop the gherkins and capers together and add to the mixture.
- Place the roasted potatoes in a large bowl, toss with the Salsa Verde and serve.
