Ingredients
- 750 g of baby potatoes
- 160 ml of olive oil
- 30 g of ocado mint, leaves only
- 30 g of ocado coriander, leaves only
- 10 g of capers, drained and rinsed
- 1 garlic clove
- 1 lemon, zested and juiced
- 5 g of caster sugar
- 1 tsp of salt
Method
Step 1
Boil the baby potatoes in a pan of salted water until they begin to soften (when a fork can be inserted into them easily). Drain and return to the pan with the lid on to steam until dry (approx. 5 minutes). Meanwhile, preheat the oven to 220°C/200°C fan/gas mark 7.Step 2
Add 60ml of the olive oil to a deep roasting tin (35cm x 25cm) and heat in the oven for 5 minutes or until smoking hot. Carefully transfer the potatoes to the tin and then use a fork to gently crush them until they split but don’t break apart completely. Season liberally with salt and black pepper, then toss gently to coat the potatoes in the oil thoroughly.Step 3
Roast the potatoes in the oven for 35-40 minutes or until golden and crispy. You might want to turn them over halfway through the roasting time for maximum ‘crunch’ satisfaction. Meanwhile, crack on with the salsa verde.Step 4
Blitz together the mint, coriander, capers, garlic clove, lemon juice and zest, caster sugar, salt and remaining 100ml olive oil. Be careful not to over-mix though, as you do still want some texture in the salsa.Step 5
Serve the roasted potatoes with generous dollops of salsa verde.