Baby potatoes in sea salt with herb salsa

Baby potatoes in sea salt with herb salsa

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(6 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 4
These herb-crusted new potatoes and piquant salsa are perfect partners in this tasty tapas or side dish

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal259
  • fat17g
  • saturates2g
  • carbs22g
  • sugars2g
  • fibre3g
  • protein2g
  • salt3.9g
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Ingredients

  • 600g whole baby new potatoes (see tip)
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tbsp sea salt
  • 3 small handfuls of herbs, leaves picked (a mix of basil, mint and parsley is good)
  • 2-3 tbsp white wine vinegar
  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed

Method

  1. Put the potatoes in a frying pan wide and deep enough so that they sit in an even layer (don't cut the baby potatoes in half, otherwise they will absorb the salt and be too salty to eat). Pour over just enough water to cover (about 300ml) and add the salt.

  2. Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve.

  3. Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping.

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Comments, questions and tips

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dianewalkermcalley
27th Jun, 2015
5.05
This is true to the Canarian potato's you get there. Eaten so much of them in Tenerife. I love them!! This recipe works if your do it correctly. It does work!! You have to boil the potato's dry with no lid on and then roll them about in the salt residue left in the pan at the end. Then lift them out immediately. Ive used this recipe 3 times now with no problem. It might be salty if you have never tried them like this before. You must use sea salt, maldon is best. The sauce is also good. You can also make the red mojo sauce which you will find on the net. Well done good food. This is spot on to how its done.
Minoo's picture
Minoo
25th Jun, 2015
2.55
I tried this using flaky sea salt. I found the result was ok in that it wasn't too salty, but there was no way you could have identified any sort of crust! Don't know if I just did it wrong? The herb salsa was nice, though I think I should have stuck with 2 tbsp of white wine vinegar rather than 3...
maacka
10th Jun, 2015
0.05
I am sorry to say, but this has got to be the worst recipe I tried from this website. Not sure whether it should have said 1 teaspoon of salt, instead of 1 tablespoon, however the potatoes were inedible - all you could taste was salt!
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