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New potatoes with radishes & cured ham

New potatoes with radishes & cured ham

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal209
fat9g
saturates2g
carbs25g
sugars3g
fibre2g
protein8g
low insalt0.7g
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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)

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2009

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A star rating of 4 out of 5.1 rating
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