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Baby Potatoes with Roasted Garlic, Sardines and Pickled Onions

By OcadoLife
“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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. Step 3

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

  4. 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).