Baby Potatoes, Serrano am and salsa verde
These Nanna Tate Baby Potatoes have been wrapped in Serrano ham and baked in the oven until beautifully crisp.
- 1.2kg Nanna Tate Baby Potatoes, ideally all a similar size
- 20 slices of jamón serrano, halved lengthways if large
- olive oil, for cooking and serving
- anchovy fillets, to serve
- capers, drained, to serve
- finely chopped parsley, to serve
- 2 bunches of flat-leaf parsley, roughly chopped
- 1/4 bunch of basil, leaves picked
- 1 tbsp of capers, rinsed
- 4 anchovy fillets
- 1 small garlic clove
- 1 tbsp of red wine vinegar, plus extra as needed
- 2 tbsp of lemon juice, plus extra as needed
- 100ml of olive oil
- Place the potatoes in a saucepan, cover with cold salted water and bring to the boil. Simmer for 15-18 minutes, until just tender. Drain well and allow them to steam-dry for a few minutes
- For the salsa verde, blitz all of the ingredients in a food processor then season to taste with salt, pepper and more lemon juice if you think it needs it
- Preheat the oven to 220°C. Once cool enough to handle, wrap a potato tightly in a strip of Serrano ham, overlapping the end so it sticks to itself. Place seam-side down on a roasting tray, then repeat with the remaining potatoes and ham
- Lightly drizzle with olive oil then roast for 18-22 minutes, until the ham is crisp and golden, turning halfway. Remove from the oven and skewer each potato with a cocktail stick
- Arrange the potatoes on a platter. Lay over a few anchovies and scatter over a few capers and chopped parsley. Spoon over some salsa verde, leaving some on the side for people to dip or spoon over. Drizzle over a little more olive oil and serve
Roasting them in the oven intensifies the flavour of the ham which becomes deeply savoury, salty and nutty – perfectly complementing the potatoes’ buttery, sweet notes. We’ve served these with a vibrant and punchy salsa verde to cut through the richness of the ham. This dish celebrates Spanish flavours and textures.
Place the potatoes in a saucepan, cover with cold salted water and bring to the boil. Simmer for 15-18 minutes, until just tender.
Drain well and allow them to steam-dry for a few minutes For the salsa verde, blitz all of the ingredients in a food processor then season to taste with salt, pepper and more lemon juice if you think it needs it
Preheat the oven to 220°C. Once cool enough to handle, wrap a potato tightly in a strip of Serrano ham, overlapping the end so it sticks to itself.
Place seam-side down on a roasting tray, then repeat with the remaining potatoes and ham Lightly drizzle with olive oil then roast for 18-22 minutes, until the ham is crisp and golden, turning halfway.
Remove from the oven and skewer each potato with a cocktail stick Arrange the potatoes on a platter.
Lay over a few anchovies and scatter over a few capers and chopped parsley. Spoon over some salsa verde, leaving some on the side for people to dip or spoon over.
Drizzle over a little more olive oil and serve