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.

SEASON

Summer

COMPLEXITY

Intermediate

PREPARATION TIME

10 minutes

COOKING TIME

30 minutes

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

Roast garlic bulb

Charred lemon wedges

Cornish Sea Salt Really Garlicky

Method

Add rinsed potatoes to a pan of water bring to the boil, then simmer for 15-20 minutes until tender.

In the meantime, make the chermoula dressing by placing all dressing ingredients in a blender and blitzing to a coarse paste.

Add salt and pepper to taste.

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.

Drain the potatoes, then crush by pressing each one with the base of a glass.

Drizzle with olive oil and season.

Cook crushed potatoes on the BBQ until golden and crispy.

Once cooked, spoon over chermoula dressing. Serve with the roasted garlic, lemon and sprinkle over the Cornish Sea Salt Really Garlicky.

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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