- 600g baby new potatoes (look for Jersey Royals or Pembrokeshire)
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 bay leaf
- 2 tbsp extra-virgin olive oil
- 1-2 tsp sherry vinegar
- 2 bunches breakfast radishes (or 150g bag radishes), trimmed
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 6 wafer-thin slices of the best cured ham you can find (San Daniele or Iberico are good)
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.
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.