Saladsdeliciouslyella
Herby Smashed New Potatoes with Broad Beans & Rocket Salad
This summer salad is full of vibrant green hues and herby flavour – a deliciously simple way to elevate new potatoes. Roasted until crispy and golden, they’re paired with broad beans, peppery rocket and a tangy vinaigrette.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 200°C / 400°F. Place the potatoes in a large saucepan of salted water and bring to the boil. Cook for ⏱️ 15 minutes, until tender, then drain well.
2
Place the potatoes on a large baking tray and gently smash with the bottom of a jar or a glass. Drizzle with olive oil and season with flaky sea salt. Roast for ⏱️ 30 minutes, until crispy and golden, adding the capers for the final 5—⏱️ 10 minutes.
3
Meanwhile, blanch the broad beans in salted boiling water for 2—⏱️ 3 minutes. Drain and refresh under cold water. If you have time, remove the outer pods for extra tenderness.
4
To make the dressing, simply whisk together all the dressing ingredients in a small bowl until emulsified.
5
In a large bowl, toss together the roasted potatoes, broad beans, rocket, mint, butter beans and dressing. Finish with the lemon zest and season generously with flaky sea salt and black pepper.
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