Saturday, 6 September 2014

Crushed New Potatoes with Horseradish and Sorrel

These are the potatoes that I served with the sea bass instead yesterday. I was bought the cookery book as present from my last job and I've been itching to make something out of it. The sorrel came from the garden as did the potatoes. Like all of the Ottolenghi recipes I've tried, delicious!

Crushed New Potatoes with Horseradish and Sorrel
(from Ottoleghi The Cookbook)
(Serves 6)

1kg new potatoes
300g Greek yoghurt
100ml olive oil
2 garlic cloves, crushed
25g fresh horseradish, grated
4 tbsp sorrel leaves, roughly chopped
2 spring onions, sliced
salt and pepper

Wash the potatoes but don't peel. Put them in a saucepan, cover with water, bring to the boil and simmer for 25-30 mins, until tender. Drain well and add them back to the pan then crush them with a fork whilst still hot.

In a large bowl, mix together the yoghurt, olive oil, garlic, horseradish and salt and pepper to taste. Pour this dressing over the hot potatoes, add the sorrel and mix well. Taste and adjust the seasoning. 

Sprinkle over the spring onions, just before serving.

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