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Crushed New potatoes with chermoula dressing

Succulent crushed Cornish New potatoes with chermoula dressing for a Moroccan twist perfect for the summer.

This recipe was created by Branston NPD Team.
snow

SEASON

Summer

volume control

COMPLEXITY

Intermediate

fork

PREPARATION TIME

10 minutes

cooking time

COOKING TIME

30 minutes

dinner

SERVES

Serves 6

Ingredients

  • 750g Cornish New potatoes 
  • 20ml olive oil 
  • Cornish Sea Salt flakes 
  • Black pepper

 

For chermoula dressing

  • 50g coriander, roughly chopped 
  • 20g parsley, roughly chopped 
  • 10g garlic 
  • 35ml freshly squeezed lemon juice 
  • 80ml olive oil 
  • ¼ tsp cumin 
  • ¼ tsp paprika 
  • Pinch of cayenne pepper 

 

To serve

  1. Roast garlic bulb 
  1. Charred lemon wedges  
  1. Cornish Sea Salt Really Garlicky

Method

1
Add rinsed potatoes to a pan of water bring to the boil, then simmer for 15-20 minutes until tender.
2
In the meantime, make the chermoula dressing by placing all dressing ingredients in a blender and blitzing to a coarse paste.
3
Add salt and pepper to taste.
4
Cut the top off the garlic bulb, drizzle with olive oil and season. Wrap in tin foil and roast on the BBQ until soft and golden. Cut the lemon into wedges and char on the BBQ.
5
Drain the potatoes, then crush by pressing each one with the base of a glass.
6
Drizzle with olive oil and season.
7
Cook crushed potatoes on the BBQ until golden and crispy.
8
Once cooked, spoon over chermoula dressing. Serve with the roasted garlic, lemon and sprinkle over the Cornish Sea Salt Really Garlicky.
9
Tip: Don’t fancy cooking these on the BBQ? Replace Step 7 with roasting the potatoes in a 200°C / Fan 180°C oven or air fryer.

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