Salsa potatoes
- Silvana Franco
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Serves 2
Easy
Cook: 15 mins - 20 mins
A star rating of 4 out of 5.9 ratingsRate
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Spice up the humble tattie
Easily doubled
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BBQ vegetables with goat's cheese
A star rating of 4.8 out of 5.4 ratings
BBQ vegetables with goat's cheese
A star rating of 4.8 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
-
350g small new potato
-
a small handful of fresh mint
and parsley
-
a small roughly chopped garlic
clove
-
3 roughly chopped salad onions
-
2 tbsp each olive oil
and water
-
salt
and freshly ground black pepper to taste
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
-
step 1
Boil the small new potatoes for 15-20 minutes. Meanwhile, put a small handful each of fresh mint and parsley in a food processor with a small roughly chopped garlic clove and salad onions. Whizz together until finely chopped then add the olive oil and water and whizz again, adding salt and freshly ground black pepper, Drain the potatoes and toss with the herb salad.
Recipe from Good Food magazine, June 2002
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A star rating of 4 out of 5.9 ratings
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