This potato dish can be used as part of a tapas spread or with the summer barbecue.
Add the salsa verde a little at a time if you’re not sure how much flavour intensity you want. If you don’t have a food processor you’ll just need to chop all the salsa verde ingredients finely and give them a good mix.
This recipe was created by Branston NPD team.
SEASON
Spring/Summer
COMPLEXITY
Simple
PREPARATION TIME
15 minutes
COOKING TIME
20 minutes
SERVES
Serves 4
Ingredients
500g New/Baby potatoes
Salsa verde (see below)
1 bag of fresh rocket leaves
For the salsa verde
1 clove garlic
4 anchovy fillets
1 shallot
Zest and juice of a lemon
2 tbsp capers
1 handful flat leaf parsley
1 handful fresh basil leaves
2-3 tbsp olive oil
Black pepper to season
Method
1
To make the salsa verde blitz all the ingredients in a food processor until they’re well mixed. Season, then stir in the oil a little at a time until it reaches a thick pouring consistency.
2
Wash the potatoes and cut the larger ones in half. Steam or boil in salted water for 20 minutes (or until tender) then drain and allow to cool.
3
Crush the potatoes into variable sized pieces using the back of a fork and mix in the salsa verde gently. Serve on a bed of rocket leaves.
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