Crispy new potatoes, chives, cornichons, crispy garlic and Aged Malt Vinegar
Prep: 20 minutes
Cook: 35 minutes
Cook: 35 minutes
Easy
Serves 4 people
These are a great side dish to crispy fish, lamb chops or even as part of a great picnic
Ingredients
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For the crispy garlic and aged malt dressing:
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4 tbsp Extra Virgin Olive Oil
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3 large garlic cloves, peeled
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1 tbsp Aged Malt Vinegar
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For the potatoes:
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750g new potatoes
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30g capers in brine, roughly chopped
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25g chives, finely chopped
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30g guindillas, chopped
Method
- Step 0: Preheat the oven to 200C fan.
- Step 1: Place the potatoes in salted cold water in a medium saucepan and bring to the boil. Simmer for 8 minutes. Drain and set aside to dry out for a couple of minutes.
- Step 2: Whilst your potatoes are drying out, place the olive oil and garlic into a small saucepan and heat on a medium heat. When the garlic starts simmering, turn the heat down to low cook your garlic for 3-4 minutes. Take off the heat and set aside.
- Step 3: Empty all the potatoes onto a metal baking sheet and using a potato masher, flatten each potato out to around 3mm.
- Step 4: Drizzle with olive oil and salt and roast in the preheated oven for around 25-30 minutes.
- Step 5: Whilst the potatoes are roasting, mash the cooked garlic into a bowl, add 4 tbsp of the garlic oil along with the Aged Malt Vinegar. Add the capers, chives and guindillas, mix and set aside.
- Step 6: When your potatoes are super crispy, add them to the bowl with the dressing, mix well and serve.
