Crushed New potatoes with salsa verde and rocket

  • Crushed new potatoes with salsa verde & rocket
  • Crushed new potatoes with salsa verde & rocket
Season
Spring/Summer
Skill level
Simple
Preparation Time
10 mins
Cooking Time
20 mins
Serves
Serves 3-4

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.

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. 1To 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. 2Wash 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. 3Crush 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.