ROASTED BABY POTATOES WITH SALSA VERDE
PREP TIME: 15 MINS COOK TIME: 50 MINS SERVES 6 (AS A SIDE)
1.25kg Baby Spud Lite potatoes,
halved lengthways
Salsa Verde
1/2 bunch flat-leaf parsley,
leaves picked
3 drained anchovies, patted dry
with paper towel
2 Tbsp drained capers (in vinegar) Finely grated zest of 1 lemon Freshly ground black
pepper
1 Tbsp extra virgin
olive oil ➤
1 Preheat oven to 210°C (fanforced). Line a large roasting pan with baking paper. Place the potatoes in the pan and spray with cooking spray.
Roast for 45-50 minutes, tossing occasionally, until the potatoes are golden brown and tender.
2 Meanwhile, to make the salsa verde, put the parsley, anchovies, capers and lemon on a chopping board. Use a large sharp knife to finely chop all the ingredients. Transfer to a small container. Season with black pepper. Stir in the olive oil.
Cover and then put in the fridge until ready to use.
3 Serve the roasted potatoes with the salsa verde.