Crushed new potatoes with horseradish and sorrel
This entry was posted on April 28, 2009.
Another gem from the Ottolenghi cookbook that didn't get a picture in the final version. Would be great made with Jersey royals; they are now in season! The recipe is on page 63. Somewhere between a mash and potato-mayonnaise salad, this dish is satisfying both warm and ambient. Adjust the seasoning and the amount of horseradish to suit your sensitivity (re-check once it has cooled down). Sorrel is not always available. Instead use rocket, or actually any soft herb, and a bit of lemon juice. Horseradish sauce or wasabi paste (beware, it’s strong) make good alternatives to fresh horseradish. Again, taste and judge how much you need. Serves 6 1kg new potatoes 300g Greek yoghurt 100ml olive oil, plus some for drizzling 2 garlic cloves, crushed 25g fresh horseradish root, grated 4 tbsp roughly chopped sorrel leaves 25g garden cress (or another small sprouting leaf) 2 spring onions, sliced Coarse sea salt and black pepper 1. Wash the potatoes well but don’t peel. Put them in a pan with plenty of salted water, bring to the boil and leave to simmer for 25-30 minutes or until tender. Drain well, transfer to a large mixing bowl and, while they are still hot, crush them well with a fork or a potato masher. Make sure most of the hard lumps are crushed. 2. In another bowl, mix together the yoghurt, olive oil, garlic, horseradish and salt and pepper to taste. Pour this dressing over the hot potatoes, add the sorrel and mix well. Taste and adjust the seasoning. 3. Just before serving, garnish with the cress, spring onions and a drizzle of oil.