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| Roasted potato salad with pickled fennel, rocket and creamy salsa verde |
It wouldn’t be a holiday table without a delicious potato dish, right? This version is warm, crispy, crunchy, tangy and fresh: a potato salad, just unlike any version you’ve had before. Pickled fennel provides texture and acidity, salsa verde and rocket add herby freshness and creme fraiche adds a tangy creaminess. A perfect accompaniment to seafood or meats.
Recipe by Danielle Alvarez
Ingredients
- 1.5kg Dutch cream potatoes, peeled
- ¼ cup of extra virgin olive oil or melted ghee
- 100g wild rocket
FOR THE PICKLED FENNEL
- 1 large fennel bulb (about 500g)
- ¾ cup white wine vinegar
- ¼ cup sugar
- 2 tsp salt
FOR THE SALSA VERDE
- 1 eschalot (French shallot) (about 40g)
- 2 tbsp white wine vinegar
- 5 tbsp extra virgin olive oil
- ½ cup chopped parsley (about 30g)
- 2 tbsp chopped capers
- 2 tbsp Dijon mustard
- 2 tbsp creme fraiche
Method
For the pickled fennel
Step 1
Prepare the pickled fennel up to several days in advance. First, cut the bulb into quarters, then slice thinly (about 1mm thick) using a mandolin or sharp knife and place in a large bowl.
Step 2
Combine the vinegar, 2 cups water, sugar and salt in a small saucepan and bring to the boil. Once boiling, pour it over the sliced fennel and leave the bowl, uncovered, to cool.
Step 3
When cooled, transfer the fennel and pickling liquid to a screw-top jar or other sealed container and keep refrigerated until ready to use.
For the potatoes
Step 1
Add the potatoes, peeled and whole, to a pot, cover with cold water and add a really good pinch of salt. Bring to the boil and simmer until the potatoes are fork-tender.
Step 2
Preheat your oven to 230C fan-forced (250C conventional).
Step 3
Once the potatoes are tender, drain and allow them to cool, then use a fork to break them into small, bite-sized pieces (about 2-3cm in size). Place the potato pieces on a tray lined with baking paper and toss with the olive oil or ghee, salt and pepper. Roast in the oven for 30-45 minutes until the pieces are browned and crispy.
Salsa verde
While the potatoes brown, make the salsa verde. Peel and dice your eschalot and place in a small mixing bowl. Cover with the vinegar and add a pinch of salt. Allow to sit for about 15 minutes before mixing in the remaining ingredients and seasoning to taste.
To assemble
Toss about half the rocket, with half the drained pickled fennel, on the base of a platter and top with the hot, crispy potatoes. Pile on the remaining rocket and fennel and drizzle with the salsa verde. Sprinkle with a little salt and freshly cracked black pepper and serve.
