Baby potatoes in sea salt with herb salsa

These salt-crusted new potatoes and the piquant salsa are perfect partners. Use your best olive oil and any soft herbs you have to hand. Serves 4 Prep 10 mins Cook 45 mins 600g whole baby new potatoes 1 tbsp sea salt

3 small handfuls of herbs, leaves picked (a mix of basil, mint and parsley is good)

2-3 tbsp white wine vinegar 6 tbsp olive oil

2 garlic cloves, crushed

1 Put the potatoes in a frying pan wide and deep enough that they will sit in an even layer. Pour over just enough water to cover (about 300ml) and add the salt.

2 Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve.

3 Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping.

PER SERVING 259 kcals, fat 17g, saturates 2g,

carbs 22g, sugars 2g, fibre 3g, protein 2g, salt 3.9g