PESTO & JERSEY ROYAL NEW POTATO SALAD
Crispy roasted Jersey Royals on a bed of creamy rocket pesto. It's the only way to eat potatoes!
- 1 kg Jersey Royal new potatoes halved
- 2 tbsp extra virgin olive oil
- to serve: 1 radish, extra wild rocket
- sea salt & freshly ground black pepper
- 70 g pine nuts
- 2 small cloves of garlic peeled
- 100 g wild rocket
- 30 g basil stalks and all
- juice of 1 lemon
- 125 ml-175 ml extra virgin olive oil
Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
Spread the potatoes out onto a baking tray and drizzle with the oil. Season generously, then use your hands to give everything a good mix. Roast for 35-45 minutes, or until the potatoes are golden and crispy.
Meanwhile, make the pesto. Spread the pine nuts out onto a baking tray and bake alongside the potatoes for 3-4 minutes, keeping a close eye on them so they don’t burn, until lightly browned. Transfer the pine nuts into a food processor along with the garlic, rocket, basil, lemon juice and a generous amount of salt and black pepper. Blend, adding the oil in a slow drizzle, until smooth. Taste and adjust the seasoning, adding a little more of any ingredient you think it may need.
Spread the pesto over the bottom of a serving dish. Load up the roasted potatoes in the middle, then shave over the radish using a speed peeler and finish with a handful of rocket and a crack of black pepper.
If you love this Jersey Royal Potato Salad, you’ll love my Harissa Roasted Cauliflower Salad too!