Jean Christophe Novelli's salsa verde potatoes recipe
Salsa Verde is a tradiional Italian sauce, thats great served with meat or fish. Here Jean Christophe Novelli has mixed it with baby new potatoes to liven up the simple side dish.
Ingredients
- 450 g Baby New Potatoes
- 1 Garlic clove (crushed)
- 1 Splash of olive oil
- 1 tbsp Mint (coarsely chopped) - To make your own Salsa Verde
- 3 tbsp Parsley (coarsely chopped) - To make your own Salsa Verde
- 1 tbsp Thyme (leaves) - To make your own Salsa Verde
- 1 tsp Capers - To make your own Salsa Verde
- 1 Garlic clove (crushed) - To make your own Salsa Verde
- 1 tsp Dijon Mustard - To make your own Salsa Verde
- 0.5 Lemon (juice only) - To make your own Salsa Verde
- 2 Cocktail Gherkins - To make your own Salsa Verde
- 3 Anchovy fillets (optional) - To make your own Salsa Verde
- 1 Splash of olive oil to bind - To make your own Salsa Verde
- 1 Pinch of sugar - To make your own Salsa Verde
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Cut the potatoes in half or similar size chunks and place in a bowl, add 1 crushed garlic clove and a splash of olive oil. Mix together, place in a hot roasting tin to an oven pre-heated at 200ºC and cook for 20 minutes. In a bowl, toss the roasted potatoes with the Salsa Verde.
- To make your own Salsa Verde: While the potatoes are roasting, make the Salsa Verde by crushing the anchovies and 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.
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