Julie, the head chef at our Easter Road café, Kitchen Table, has an allotment where she grows beautiful pink fir potatoes. This is a dish made to sing their praises — boiled, then tossed in a hot pan with garlic and oil, and quickly dressed in a bright, fresh pickled walnut salsa verde.
Serves 4
Ingredients
For the salsa verde
• 100g fresh tarragon
• 80g flat-leaf parsley
• 10g fresh mint
• 60g pickled walnuts
• 50g toasted walnut halves
• 20g capers
• 5 anchovies (optional)
• 100g extra-virgin olive oil
• 2 tsp Dijon mustard
• Juice of 1 large lemon
For the potatoes
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• 600g pink fir potatoes
• 1 garlic clove, minced
• 2 tbsp extra-virgin olive oil
To serve
• 100g feta
• 2 tbsp natural or Greek yoghurt
• Handful of watercress
Method
1. First make the salsa verde. Pick the fresh herb leaves and wash them, then finely chop them and add to a bowl. Finely chop the nuts, capers and anchovies (if using) and add them to the bowl, followed by the olive oil, mustard and lemon juice. Taste and season with salt and pepper to your liking.
2. Now see to the potatoes, cleaning and boiling them in salted water until a knife just slides through. Drain them, then cut in half. Toss with the garlic, olive oil and some salt and pepper. Fry until golden.
3. Blend the feta with the yoghurt until smooth and dollop on to 4 plates. Use a generous spoon of the salsa verde to dress your potatoes then add these to the plates. Spoon a little extra salsa verde around the plate and top with watercress.
Emily Cuddeford and Rachel Morgan own Twelve Triangles bakeries in Edinburgh and Melrose, as well as the new Kitchen Table café in Leith (twelvetriangles.co.uk)
