Jean Christophe Novelli's salsa verde potatoes recipe

1. 1

   Cut the potatoes in half or similar size chunks and place in a bowl, add 1 crushed garlic clove and a splash of olive oil.

2. 2

   Mix together, place in a hot roasting tin to an oven pre-heated at 200 degrees C and cook for 20 minutes.

3. 3

   In a bowl, toss the roasted potatoes with the Salsa Verde.

4. 4

   To make your own Salsa Verde: While the potatoes are roasting, make the Salsa Verde by crushing the anchovies and garlic clove in a bowl, then add the chopped herbs.

5. 5

   Gradually mix in the lemon juice with mustard and olive oil.

6. 6

   Finally chop the gherkins and capers together and add to the mixture.

* Per serving · 4 servings · Values may vary.

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