Baby new potatoes with salsa verde

Another great recipe from celebrity chef Jean Christophe Novelli, helping you use up leftover potatoes, or making a great recipe from fresh ones!

• Serves: 4

What you need:

• 450g Baby New Potatoes
• 1 garlic clove (crushed)
• Olive Oil
• Salsa Verde (ready made)

To make your own Salsa Verde:

• 1 tbsp Mint (coarsely chopped)
• 3 tbsp Parsley (coarsely chopped)
• 1 tbsp Thyme (leaves)
• 1 tsp capers
• 1 garlic clove (crushed)
• 1 tsp Dijon Mustard
• 1/2 Lemon (juice only)
• 2 Cocktail Gherkins
• 3 Anchovy Fillets (optional)
• Olive Oil to bind
• Pinch of sugar

What you do:

1. Cut the potatoes in half or similar size chunks and place in a bowl, add 1 crushed garlic clove and a splash of olive oil. Mix together, place in a hot roasting tin to an oven pre-heated at 200°C and cook for 20 minutes. In a bowl, toss the roasted potatoes with the Salsa Verde.
2. To make your own Salsa Verde: While the potatoes are roasting, make the Salsa Verde by crushing the anchovies and 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.

Cook's tip:

Anchovy fillets are great for adding extra flavour!

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