Palmers Garden to Kitchen with Emma Galloway – Emma’s Salsa Verde
Continuing on with my Palmers Garden to Kitchen series, today let’s talk HERBS! Whether you’re a total novice or experienced gardener, Palmers are your local growing experts.
Spring is the time of year when herbs really come to life, they’re also one of the simplest things to grow, either in pots or in the garden, now is the PERFECT time to get them in the ground. Head over to stories to get my tips for growing herbs + a little garden update, including tomato tips! #gardentokitchen
Salsa verde smash-roasted baby potatoes
Serves 2
While summer herbs such as basil scream pesto to me, spring herbs such as mint and parsley ask to be made into salsa verde! Any combination of soft herbs can be used, but as mint and parsley are growing wild in my garden right now, I’ve stuck with just these two.
Smash-roasted potatoes
1kg baby potatoes
Olive oil, salt and pepper
Salsa verde
1 cup packed mint leaves
2 cups packed parsley (I use flat-leaf, but curly is fine too)
2 teaspoons Dijon mustard
2 tablespoons capers, finely chopped
The finely grated zest + juice 1 medium lemon
1/2 cup extra virgin olive oil
Fine salt
Preheat oven to 190C (375F). Transfer potatoes to a medium saucepan, cover with water, and add mint leaves and a good teaspoon or two of salt. Bring to the boil, then reduce to a simmer and cook 12-15 minutes or until tender. Drain, transfer potatoes to an oven tray, using the bottom of a glass, press to lightly crush each potato. Drizzle with olive oil, season with fine sea salt and freshly ground black pepper, then roast 20-30 minutes or until golden and crispy.
To make the salsa verde, combine mint and parsley in a food processor and pulse until finely chopped. In a bowl, combine mustard, chopped capers, lemon zest, juice and olive oil. Stir through chopped herbs, season well with salt. Serve salsa verde spooned over hot smash-roasted potatoes.
