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.
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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.