Skip to content
Salt-crusted potatoes with green sauce recipe

Salt-crusted potatoes with green sauce recipe

0 ratings

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


  • 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

  • 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


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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.