Your Recipe

Recipe Instructions:

For the potatoes:
600 grams Kipfler or fingerling potatoes
1 drizzle extra-virgin olive oil
Salt and freshly cracked pepper, to taste
For the green sauce:
1 handful cilantro
1 cup peas
1 anchovy fillet
1 tablespoon Dijon mustard
1 teaspoon grated horseradish
Juice of 1/2 lemon
1/4 cup extra-virgin olive oil
Salt and pepper, to taste

Preheat oven to 220 °C (430º F).
Put potatoes in a baking tray, drizzle with olive oil, season well with salt and a little pepper, and toss. Roast for 30 to 40 minutes, or until tender. Once cooked, remove potatoes from the baking tray and put in a medium bowl. Set aside.
To make the green sauce, put all of the ingredients into a blender and pulse until combined but still chunky, about 30 seconds. Spoon over the potatoes while they're hot and serve immediately.