Baby New Potatoes with Salsa Verde
Method
- 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.
Baby New Potatoes with Salsa Verde was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 450g British baby new potatoes
- 1 garlic clove, crushed
- olive oil
For the Salsa Verde
- 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.
Baby New Potatoes with Salsa Verde was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
