Crispy new potatoes with summer vegetables
Description
Feel free to swap in whatever seasonal greens you can get hold of for this fabulous crispy potato salad. It's a great recipe for a summer party and you can top it with edible flowers or a scattering of fresh herbs, if you wish.
Ingredients
- 600g/1lb 5oz new potatoes, halved
- 200ml/7oz rapeseed oil
- 4 garlic bulbs, separated into cloves
- 50ml/1¾oz tahini
- 50ml/1¾oz maple syrup
- 50ml/1¾oz elderflower vinegar (see recipe tip)
- 100g/3½oz green beans, blanched
- 100g/3½oz raw broad beans, blanched
- 200g/7oz kale, thickly sliced and blanched
- salt and black pepper
Directions
- Cook the potatoes in a large pan of boiling salted water until tender. Drain and leave to cool completely. Once cool, squash them slightly using a fork.
- Gently heat the oil and garlic in a frying pan. Cook until the garlic is soft and golden-brown. Remove the garlic cloves and reserve the oil. Peel and crush the garlic with a pinch of salt to form a rough paste.
- Add the smashed garlic to a jug and mix with the tahini, maple syrup, elderflower vinegar and a drizzle of the reserved garlic oil. Season with salt and pepper.
- In a large frying pan, heat the remaining garlic oil and fry the smashed potatoes until golden-brown and crispy. Season with salt and pepper.
- In a large bowl, mix the blanched vegetables with the tahini dressing. Serve on top of the crispy potatoes.
