Potato love. My fave recipes for summer sides.
Whatever the season you’ll find me serving some sort of potato side.
I have favourite ways to roast, boil and fry the carb that solves all problems.
And when it comes to summer, for me, the ultimate comfort food is a perfectly boiled Jersey Royal.
I barely scrub them, I’m not afraid of an earthy flavour. After boiling them for a good 15-20 mins I let them air dry in a colander, before putting them straight into a bowl with a lot of sea salt and a good knob of butter.
If I was in the mood or I had the time I’d serve them with a perfect piece of fried fish with capers and lemon too…but that’s a recipe for another day. Try to stay on topic Rebecca…
I wanted to share a couple of fabulous ways to serve potatoes, that are both perfect for BBQ season and summer soirées.
Hint: you’re going to need to get some capers, some fresh herbs, the best butter, olive oil and sea salt you can afford and make some herb oil whilst you are at it…
On that note, a little share for you, I’ve discovered the site lemon salt. Not only do they have crazy low prices on all the goodies I’ve mentioned, but SO many other ingredients, and loads of prep and serveware bits too.
Anyway, back to the recipes…
A simpler roast potato recipe (with a bit of green).
For a quick and definitely more chic roast potato that’s nowhere near as labour-intensive as the original, this is my go-to. I serve this with meats or fish, or I pop it on the table with a load of picky bits because it’s delicious and wtf not?
Ingredients
1kg Maris Piper, Russet or King Edward potatoes
2 unwaxed lemons
Fresh herbs - I love rosemary, thyme, mint or dill
Capers
Extra virgin olive oil
Salt and pepper
Butter (optional)
Method
Heat your oven to 200c and set a large pan of water to boil.
Give your potatoes a good scrub, don’t bother peeling them, then cut in half or quarters for any big ones. The important thing here is to get them all pretty even.
Once the water’s boiling, add the potatoes. Pour them gently from a colander into the pan to avoid any burning water splashes.
Boil the potatoes for 15 minutes, then drain back into your colander and let them sit to air dry whilst you do the next step.
Heat a couple of tablespoons of olive oil in a roasting pan in the oven. Keep an eye on this though, a couple of minutes is all you need.
Remove the tray and carefully pour your boiled potatoes into the heated oil.
Give them a really good toss around and add a handful of sea salt. If you can be bothered a handful of really finely chopped herbs is nice here too.
Put the tray back in the oven for 45 minutes, taking it out to toss the potatoes every 15 mins, to get the oil and flavour moving around evenly.
For the last 15 add a spoonful of capers to the roasting dish and shake all over.
Whilst your potatoes are cooking, make your pièce de resistance.
Pop the kettle on to boil, then pour the boiled water into a bowl and soak one of your lemons for 5 mins, before carefully taking it out and patting it dry.
Slice the lemon into rounds, removing any pips where you see them.
Then heat up a griddle pan and char the lemon slices for a few minutes each side. You want them to have nice dark griddle marks on them. FYI, charred lemon slices on a griddle with asparagus is also delicious.
Once cooled, chop the charred lemon into chunky dice-shaped pieces.
Then it’s time to make a show-stopping dressing…
Into a glass jar, add the zest and juice of the remaining lemon, then add a handful of chopped capers, the charred lemon, 3 tablespoons of extra virgin olive oil, a handful of your chosen chopped herbs, and salt and pepper.
By now your roasted potatoes should be cooked and have cooled a bit. Pour some of your dressing into the roasting tray and get it all over the potatoes, I’d use my hands here if the potatoes aren’t too hot. Pop some gloves on if you prefer.
Then select your serving bowl of choice, put the sexy potatoes in the bowl, drizzle the rest of the dressing over. Then add torn herbs, more capers. and more sea salt.
Put them on the table and watch them disappear.
The ultimate potato salad (with or without mayo)
Ingredients
1kg Jersey Royals or salad potatoes
Handful of cornichons sliced lengthways
1 tbsp of capers
Handful of dill, parsley and chives
Salt and pepper
Cheats caper mayo ( makes a good spoonful for 6 people)
220g Greek yoghurt
220g mayonnaise (only Hellman’s please)
2 tbsp capers chopped
1 garlic clove
1 lemon juiced and zested
Salt + pepper
Mayo free dressing
4 tbsp olive oil
1 lemon juiced and zested
1 tbsp red wine vinegar
Chopped herbs - same as above
Salt and pepper
Method
Scrub your potatoes in warm water while you bring a large pan of water to boil.
Add your potatoes and boil for a good 15 minutes until soft with a bit of a bite.
Drain in a colander then pour into a bowl and add a little bit of red wine vinegar.
Pick your dressing.
Personally, I like to make the mayo-free dressing by chucking everything into a jar and shaking up before pouring over the potatoes, giving them a good covering.
Then I’ll dress the potatoes with loads of chopped herbs, capers and sea salt, and I’ll add a load of chopped cornichons into the bowl too.
I then make the caper mayo as a little side dip for those that want it. Just mix the mayo and Greek yoghurt together, grate or crush the garlic and add with the lemon zest and juice and chopped capers and mix it all together. Double dressing is always a good idea.
You can make the mayo green too by adding 1 tsp of your favourite chopped herbs or my herb oil.
Make it spicy by adding some of your favourite chilli oil or a pinch of aleppo chilli.
Or even make it perfect to go with curries, chilli’s or anything spicy by omitting the capers, and instead toasting 1/4 tsp each of cumin seeds, cardamom pods, and coriander seeds. Then bash them in a pestle and mortar or with the bottom of a glass, remove the cardamom pods and mix the spices into the mayo with some lime juice.
Enjoy.
Rebecca x