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Salt-crusted potatoes with green sauce recipe

Salt-crusted potatoes with green sauce recipe

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Give everyday ingredients the wow-factor. Baby potatoes are given a salty coating, then topped with a herby green sauce. These are a great side dish for your Easter lunch. See method

  • Serves Serves 6 as a side
  • 10 mins to prepare and 50 mins to cook
  • 192 calories / serving
  • Freezable

Ingredients

  • 1kg baby potatoes, scrubbed clean
  • 2 tsp fine salt

For the green sauce

  • 2 x 30g packs fresh flat-leaf parsley
  • 2 garlic cloves, roughly chopped
  • 1 green chilli, deseeded
  • 1 lemon, zested, ½ juiced
  • 3 tbsp extra-virgin olive oil
If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    810kj
    192kcal     10%

  • Fat

    8g 11%

  • Saturates

    1g 6%

  • Sugars

    3g 3%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 25.5g Protein 3.5g Fibre 3.4g

Method

1. Put the potatoes in a wide, lidded saucepan in a single layer. Scatter with the salt and pour over 750ml cold water so they’re just covered. Cover and bring to a rapid boil, then uncover and bubble over a medium-high heat for 40-50 mins until the liquid has evaporated. Reduce the heat and cook for a few mins more, turning, until coated in a thin white crust.

2. Meanwhile, blitz the sauce ingredients in a food processor with 2 tbsp water to make a thick but pourable sauce; season. Spoon over the potatoes.

See more Easter lunch recipes

Freezing and defrosting guidelines

Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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