Nigel Slater's Recipe for Roasted New Potatoes, Green Sauce
The recipe
Rub 450g of small potatoes. Put them in a shallow roasting tin, still moist, then lightly add 1 tablespoon of olive oil and a little fleur de sel and cook them at 200°C/thermostat 6 for 45 minutes. Test their doneness with the tip of a skewer.
While the potatoes are cooking, prepare the sauce. Put 10g of basil leaves and 20g of mint leaves in a blender jug with 3 tbsp red wine vinegar, 1 tsp Dijon mustard and 2 tbsp lemon juice and reduce to a thick paste of emerald green color.
With the motor still running, pour 100 ml of olive oil and add ½ teaspoon of salt. When you have sloppy green dough, stir in 1 tablespoon of capers.
Remove the potatoes from the oven. Using the back of a spoon, press down firmly to split the skin and reveal some of the potato flesh. Place about a tablespoon of green sauce on each, then sprinkle a handful of pickles.
Pickles, these little pickles no bigger than a little finger child, add a spritz of spice. Sometimes I introduce a few anchovy fillets instead, placing half a fillet on each potato after drizzling the herb vinaigrette.
You can serve as an accompaniment to roast lamb, cook the potatoes alongside the meat.
I also like this herb vinaigrette with potatoes sautéed. Once the potatoes are cooked, toss them briefly into the sauce, turning them over with a spoon, and eat immediately, while the potatoes are still warm and crispy.
Follow Nigel on Instagram @NigelSlater
Rub 450g of small potatoes. Put them in a shallow roasting tin, still moist, then lightly add 1 tablespoon of olive oil and a little fleur de sel and cook them at 200°C/thermostat 6 for 45 minutes. Test their doneness with the tip of a skewer.
While the potatoes are cooking, prepare the sauce. Put 10g of basil leaves and 20g of mint leaves in a blender jug with 3 tbsp red wine vinegar, 1 tsp Dijon mustard and 2 tbsp lemon juice and reduce to a thick paste of emerald green color.
With the motor still running, pour 100 ml of olive oil and add ½ teaspoon of salt. When you have sloppy green dough, stir in 1 tablespoon of capers.
Remove the potatoes from the oven. Using the back of a spoon, press down firmly to split the skin and reveal some of the potato flesh. Place about a tablespoon of green sauce on each, then sprinkle a handful of pickles.
Pickles, these little pickles no bigger than a little finger child, add a spritz of spice. Sometimes I introduce a few anchovy fillets instead, placing half a fillet on each potato after drizzling the herb vinaigrette.
You can serve as an accompaniment to roast lamb, cook the potatoes alongside the meat.
I also like this herb vinaigrette with potatoes sautéed. Once the potatoes are cooked, toss them briefly into the sauce, turning them over with a spoon, and eat immediately, while the potatoes are still warm and crispy.
Follow Nigel on Instagram @NigelSlater
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