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 Luke Willcox - New Product Development team.
500g New/Baby potatoes
Salsa verde (see below)
1 bag of fresh rocket leaves
For the salsa verde
1 clove garlic
4 anchovy fillets
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
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.
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.
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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