Baby New Potatoes with Salsa Verde

Jean-Christophe Novelli's avatar
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Recipe by Jean-Christophe Novelli
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 450g British baby new potatoes
  • 1 garlic clove, crushed
  • olive oil

    • For the Salsa Verde

  • 1 tbsp mint, coarsely chopped
  • 3 tbsp parsley, coarsely chopped
  • 1 tbsp thyme
  • 1 tsp capers
  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
  • ½ lemon, juice only
  • 2 cocktail gherkins
  • a little olive oil, to bind
  • pinch of sugar

How To Cook

  1. Cut the potatoes in half or similar size chunks and place in a bowl, add one crushed garlic clove and a splash of olive oil. Mix together, place in a hot roasting tin in an oven pre-heated at 200C/400F/Gas 6 and cook for 20 minutes.
  2. Make the Salsa Verde while the potatoes are roasting. Crush the 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.
  3. Place the roasted potatoes in a large bowl, toss with the Salsa Verde and serve.
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Baby New Potatoes with Salsa Verde
  • Recipe by Jean-Christophe Novelli
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 450g British baby new potatoes
  • 1 garlic clove, crushed
  • olive oil
  • [hd]For the Salsa Verde[/hd]
  • 1 tbsp mint, coarsely chopped
  • 3 tbsp parsley, coarsely chopped
  • 1 tbsp thyme
  • 1 tsp capers
  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
  • ½ lemon, juice only
  • 2 cocktail gherkins
  • a little olive oil, to bind
  • pinch of sugar
    How to Cook
  1. Cut the potatoes in half or similar size chunks and place in a bowl, add one crushed garlic clove and a splash of olive oil. Mix together, place in a hot roasting tin in an oven pre-heated at 200C/400F/Gas 6 and cook for 20 minutes.
  2. Make the Salsa Verde while the potatoes are roasting. Crush the 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.
  3. Place the roasted potatoes in a large bowl, toss with the Salsa Verde and serve.
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