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Baby Potatoes with Roasted Garlic, Sardines and Pickled Onions

Baby Potatoes with Roasted Garlic, Sardines and Pickled Onions

By OcadoLifePublished on 22 April 2025“Sweet, waxy spuds go brilliantly with the oily richness of tinned sardines in this simple combination of Baby Potatoes with Roasted Garlic, Sardines and Pickled Onions,” says Ayesha Kalaji – chef-patron of Glastonbury restaurant Queen of Cups. “Pile it all onto a creamy yoghurt base with fresh herbs and pickled onions. You’ll need to allow at least 4 hrs extra for the pickling – I make it a day ahead to let the flavour develop.” This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 2.5 cm piece ginger, peeled and chopped into large chunks
  • 1 lemongrass stalk, bashed
  • 50g caster sugar
  • 100ml rice wine vinegar (check for gluten-free)
  • 2 red onions, finely sliced
  • 400g baby potatoes, scrubbed and halved
  • 200g Greek yoghurt
  • 1 tin (approx. 120g) sardines in olive oil
  • ½ (130g) jar roasted garlic
  • 5 dill sprigs
  • 5 coriander sprigs
  • 1 red chilli, finely sliced (optional)

Method

  • Step 1

    To make the pickle, combine the ginger, lemongrass, sugar and rice vinegar in a small pan. Add 100ml water with a pinch of salt; bring to the boil. Remove from the heat and add the onions; leave to cool and pickle for at least 4 hrs or ideally overnight.

  • Step 2

    Put the potatoes in a pan of salted water and bring to the boil. Simmer for 10 mins or until tender. Drain, then smash slightly with a fork.

  • Step 3

    Season the yoghurt and spread over a serving plate. Top with the potatoes, then flake over the sardines.

  • Step 4

    Put the roasted garlic and its oil in a small pan over a medium-high heat, until sizzling, then carefully drizzle it over the potatoes and sardines. Pick over the dill and coriander, and scatter with the pickled onions and chilli (if using).