We’re constantly roasting baby potatoes in hot olive oil with just salt and pepper and we never get tired of them. However, this salsa verde gives our go-to roasties a serious upgrade. Any leftovers are brilliant the next day, packed into lunchboxes or tossed in a salad.
Crispy Roast Potatoes with Herby Salsa Verde — Serves 4 (as a side)
FOR THE SALSA VERDE:
- 20g flat-leaf parsley leaves
- 20g basil leaves
- 6g mint leaves
- ½ garlic clove, roughly chopped
- 1 tbsp chopped cornichons
- ½ tbsp capers
- 1 anchovy
- 1½ tsp Dijon mustard
- 4 tbsp extrta virgin olive oil
- 2½ tsp red wine vinegar
FOR THE ROAST POTATOES:
- 1kb baby potatoes, halved or quartered
- 2½ tbsp olive oil
Make the salsa verde: Whizz all of the salsa verde ingredients in a small food processor or with a stick blender until you get a coarse, spoonable sauce. Taste and adjust seasoning if needed — a splash more vinegar or oil can help balance it.
Roast the potatoes: Heat your oven to 200°C (180°C fan). Toss the potatoes with the olive oil, a generous pinch of salt, and some freshly cracked black pepper. Spread them out in a single layer on a large baking tray — don’t crowd them or they won’t crisp up.
Roast for about 45–50 minutes, turning once halfway, until they’re golden, crispy, and tender. Let them cool slightly on the tray for 10 minutes.
Transfer the potatoes to a serving bowl and gently toss with around 60g of the salsa verde. Serve warm.
(Recipe inspiration from RecipeTin Eats Tonight by Nagi Maehashi, Pan Macmillan, 2024.)
Jono & Jules do food & wine 