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Crushed New potatoes with salsa verde

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.
snow

SEASON

Spring/Summer

volume control

COMPLEXITY

Simple

fork

PREPARATION TIME

15 minutes

cooking time

COOKING TIME

20 minutes

dinner

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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