New potatoes with radishes & cured ham

New potatoes with radishes & cured ham

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Warm, waxy potatoes are the perfect foil for the peppery radishes and rich cured ham

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
209
protein
8g
carbs
25g
fat
9g
saturates
2g
fibre
2g
sugar
3g
salt
0.7g

Ingredients

  • 600g baby new potatoes (look for Jersey Royals or Pembrokeshire)
  • 1 bay leaf
  • 2 tbsp extra-virgin olive oil
  • 1-2 tsp sherry vinegar
  • 2 bunches breakfast radishes (or 150g bag radishes), trimmed
  • 6 wafer-thin slices of the best cured ham you can find (San Daniele or Iberico are good)

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Method

  1. Bring the potatoes to the boil in a large pan with the bay leaf and plenty of salt. Simmer gently just until tender, about 10-15 mins, then allow to cool a little in the cooking water.
  2. Drain the potatoes, discarding the bay leaf, then dress in the olive oil and a splash of Sherry vinegar to taste. Split the radishes in half from head to toe, season with a little salt, toss with the warm new potatoes and carefully arrange on a serving platter with the ham slices.

Recipe from Good Food magazine, July 2009

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Comments

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eleanormayo's picture
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I made this as a main course salad so added some freshly podded broad beans and served it on a bed of mixed salad leaves. The warm potatoes and ham were lovely together.

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