We’ve just had a sunny Easter weekend, so we cooked lots of Spring side dishes from Ottolenghi Simple. These potatoes are lovely and fresh and tasted good with some barbecued lamb gigot chops. We’re binge eating Jersey Royals while we can get them.
New potatoes with peas & coriander – serves 4
- 300g fresh or frozen peas
- 2 green chillies, finely chopped
- 1 small preserved lemon, pips discarded
- 15g coriander, roughly chopped, plus an extra 5g leaves to garnish
- 60ml olive oil
- 1 small lemon, finely grate the zest, then juice to give 1 tsp
- 750g new potatoes, halved if large
Blanch the peas in a saucepan of boiling water for 1 minute, then drain and set a third of them aside.
Put the remaining peas in a food processor with the chillies, preserved lemon, coriander, olive oil, lemon zest, ½ tsp of salt and plenty of pepper. Blitz to a rough paste and set aside.
Cook the potatoes in a large pan of boiling salty water for about 15 minutes or until soft. Drain and steam dry in the warm pot.
Roughly crush the potatoes, leaving about a third of them whole. Add the reserved peas, the pea mixture, the lemon juice and the coriander leaves. Gently stir and serve warm (though we found the leftovers were quite nice cold the following day).
(Original recipe from Ottolgenghi Simple by Yotam Ottolenghi with Tara Wigley & Esme Howarth, Ebury Press, 2018.)
Jono & Jules do food & wine 
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