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Roasted Baby Potatoes with Herb Salsa Verde

Crushed and Roasted Baby Potatoes with Leftover Herb Salsa Verde

Brought to you by: Ocado
    4 serving

Prep time:

Cook time:

Serves: 4

Crunchy crushed and roasted baby potatoes with dollops of bright, tangy salsa verde are an ideal barbecue side dish. Perfect with charred, grilled lamb chops, roast chicken or even as a main dish in their own right with buffalo mozzarella and chargrilled asparagus.  Use whichever herbs you have on hand for the salsa verde- parsley and tarragon are great options too. This is a brilliant way to use up wilting herbs which might otherwise go to waste. Looking for more low waste recipes? Look no further.
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Ingredients

  • 750g baby potatoes
  • 160ml olive oil
  • 30g Ocado mint, leaves only
  • 30g Ocado coriander, leaves only
  • 10g capers, drained and rinsed
  • 1 garlic clove
  • 1 lemon, zested and juiced
  • 5g caster sugar
  • 1 tsp 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.

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