- 4
- 10 mins
- 30 mins
Ingredients
- To serve:
- 750 g Jersey Royal potatoes washed and halved
- 15g packet of rosemary
- 4 whole garlic cloves, crushed with the blade of a knife, or hand
- 4 shallots, peeled and finely diced
- 10 tbsp olive oil
- 2 heaped tsp wholegrain mustard
- 1 tbsp white wine vinegar
- table salt and sea salt
- freshly ground black pepper
- 10 g chopped flat-leaf parsley
- 10 g chopped chives
- essential Waitrose Creamed Horseradish Sauce
- essential Waitrose Hot Smoked Mackerel Fillets or Waitrose Hot Smoked Mackerel Fillets with Crushed Peppercorns
Preparation
Step 1
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Combine the potatoes, the rosemary and garlic in a saucepan, cover with water and add a teaspoon of table salt. Bring to the boil and reduce to a simmer. Cook until soft (approx 20 minutes).
Meanwhile, cook the shallots gently in the olive oil for 5 minutes and set aside. When the potatoes are done, drain them, removing the rosemary and garlic. Place the potatoes in a bowl, pour over the shallot-olive oil mixture, add the wholegrain mustard and vinegar and crush with a fork or balloon whisk. Generously season with table salt, sea salt and freshly ground black pepper. Stir the chopped herbs into the potatoes.
Serve warm or at room temperature with a tablespoon of creamed horseradish stirred through. Try with some grilled hot smoked mackerel fillets.
'Try this with a tablespoon of creamed horseradish stirred through the warm potatoes
and served with smoked mackerel fillets that have been very gently warmed under the
grill for 2–3 minutes.''
Combine the potatoes, the rosemary and garlic in a saucepan,
cover with water and add a teaspoon of table salt. Bring to the boil and reduce to a simmer. Cook until soft (approx 20 minutes).
Meanwhile, cook the shallots gently in the olive oil for 5 minutes
and set aside. When the potatoes are done, drain them, removing
the rosemary and garlic. Place the potatoes in a bowl, pour over the
shallot-olive oil mixture, add the wholegrain mustard and vinegar and crush with a fork or balloon whisk. Generously season with table salt, sea salt and freshly ground black pepper. Stir the chopped herbs into the potatoes.
Serve warm or at room temperature with a tablespoon of
creamed horseradish stirred through. Try with some grilled
hot smoked mackerel fillets.
An easy way to peel shallots is to drop them into a pan of boiling water for 1 minute. Remove them from the water, and the skins should peel off easily.
Whisk