Name: Baby potatoes in sea salt with herb salsa
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Spanish
Ingredients: 600g whole baby new potatoes (see tip); 1 tbsp sea salt; 3 small handfuls of herbs leaves picked (a mix of basil, mint and parsley is good); 2-3 tbsp white wine vinegar; 6 tbsp olive oil; 2 garlic cloves crushed

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Baby potatoes in sea salt with herb salsa

Baby potatoes in sea salt with herb salsa

Lizzie Harris

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.1 out of 5.9 ratingsRate

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These herb-crusted new potatoes and piquant salsa are perfect partners in this tasty tapas or side dish

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

600g whole baby new potatoes

(see tip)
1 tbsp sea salt
3 small handfuls of herbs

leaves picked (a mix of basil, mint and parsley is good)
2-3 tbsp white wine vinegar
6 tbsp olive oil
2 garlic cloves

crushed

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Nutrition: per serving

kcal259
fat17g
saturates2g
carbs22g
sugars2g
fibre3g
protein2g
salt3.9g

Method

step 1

Put the potatoes in a frying pan wide and deep enough so that they sit in an even layer (don't cut the baby potatoes in half, otherwise they will absorb the salt and be too salty to eat). Pour over just enough water to cover (about 300ml) and add the salt.
step 2

Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve.
step 3

Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping.

Recipe from Good Food magazine, June 2015

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A star rating of 4.1 out of 5.9 ratings

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