Salt-crusted potatoes with green sauce recipe
Give everyday ingredients the wow-factor. Baby potatoes are given a salty coating, then topped with a herby green sauce. These are a great side dish for your Easter lunch.
See method- Serves 6 as a side
- 10 mins to prepare and 50 mins to cook
- 192 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1kg baby potatoes, scrubbed clean
- 2 tsp fine salt
For the green sauce
- 2 x 30g packs fresh flat-leaf parsley
- 2 garlic cloves, roughly chopped
- 1 green chilli, deseeded
- 1 lemon, zested, ½ juiced
- 3 tbsp extra-virgin olive oil
Each serving contains
- Energy
- 810kJ 192.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 1.1g
- Sugars
- 3g
of the Reference intake
Carbohydrate 25.5gProtein 3.5gFibre 3.4g
Method
- Put the potatoes in a wide, lidded saucepan in a single layer. Scatter with the salt and pour over 750ml cold water so they’re just covered. Cover and bring to a rapid boil, then uncover and bubble over a medium-high heat for 40-50 mins until the liquid has evaporated. Reduce the heat and cook for a few mins more, turning, until coated in a thin white crust.
- Meanwhile, blitz the sauce ingredients in a food processor with 2 tbsp water to make a thick but pourable sauce; season. Spoon over the potatoes.
- See more Easter lunch recipes
Freezing and defrosting guidelines
Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
