Slow Roast Crispiest Spanish Potatoes with a Fab Green Sauce
Equipment
- powerful food processor or NutriBullet
Ingredients
- 1 kg ORGANIC potatoes (please say you have read the above?)
- 200 g good salt (I like Himalayan Rock Salt)
- extra virgin olive oil
Green Mojo Verde Sauce
- 100 ml extra virgin olive oil
- 20 ml apple cider vinegar
- 1 mild green chilli deseeded
- 1 fat garlic clove
- 100 g organic coriander
- 50 g organic flat leaf parsley
- 1/2 green pepper halved cored and deseeded
- 1/2 tsp ground cumin
- salt & pepper
Instructions
- Place the potatoes in a large saucepan and cover with cold water generously. Add the 200g salt and bring the water to a boil. Lower the heat and leave the potatoes to simmer gently until just tender. Chef's Note: it's important not to overcook the potatoes. Drain well, and let them steam in the colander until cool enough to handle, cut in half lengthways.
- Meanwhile, preheat the oven to 190c.
- To make the green sauce, place all the ingredients in a blender and blitz until a thick pesto-like sauce. Season to taste. Set aside until needed.
- Pour a good layer of olive oil into a roasting tray. Add the potatoes cut side down and sprinkle - with yes - more salt.
- Roast for 35-40 minutes turning once, halfway, until they are crisp and golden. Serve with the mojo verde on the side or drizzled over the top. This is so good - enjoy!
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