Herby Roast Potatoes with Salsa Verde

Method

Potatoes:

1. Peel potatoes and chop into large wedges. Add into a big bowl of cold water and leave to soak for 15 - 20 mins. Preheat your oven to 200C.
2. Remove potatoes from the water, then parboil on the stove for about 10 mins (we like to use a steamer basket for this so the potatoes absorb less moisture during this process).
3. While the potatoes are parboiling, chop a small handful of parsley and rosemary and add to a bowl with 8 tbsp of olive oil, plus 6 crushed and peeled garlic cloves. Sprinkle in a big pinch of salt (potatoes need lots) and some pepper.
4. Remove potatoes from the heat, pat dry with a clean tea towel or paper towel, then toss through the olive oil mixture.
5. Dump out onto a baking tray and roast for 30 - 40 mins or until golden, turning once in the middle of the roasting process. If you’re roasting a piece of meat for the same meal (especially pork or duck), it’s a great idea to add some of the fat drippings in with the olive oil as it will add even more crunch and flavour to the potatoes.

Salsa verde:

1. Finely chop 1 bunch each of: parsley, mint and basil, as well as 2 cloves of garlic and add to a bowl.
2. Finely chop cornichons, anchovies and capers and add to bowl, mixing thoroughly.
3. Add red wine vinegar and Dijon mustard and mix through. 
4. Slowly pour in about 8 tbsp olive oil until the consistency feels right (depending on the size of your bunch of herbs this could be a little more or less olive oil than stated here).
5. Season with salt and pepper and then let sit for at least 30 mins prior to serving. It’s good to get started on this sauce as soon as the potatoes go into the oven so all the flavours can get to know each other in the bowl ahead of serving time.