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Looking for a satisfying and delicious summer side dish? Try this simple recipe.
Recipe created by James Strawbridge for sustainable food retailer 44 Foods. For more information, visit 44foods.comPreheat your oven to 200C. Hasselback your new potatoes and artichokes by slicing carefully down with at least a dozen cuts that run parallel almost entirely down through the potato but keeping it intact.
Place onto a roasting tin and drizzle with oil and sea salt. Roast for 25-30 minutes, or until golden brown and crispy.
Top with freshly chopped chives, anchovies and baby watercress and serve warm.
Preheat your oven to 200C. Hasselback your new potatoes and artichokes by slicing carefully down with at least a dozen cuts that run parallel almost entirely down through the potato but keeping it intact.
Place onto a roasting tin and drizzle with oil and sea salt. Roast for 25-30 minutes, or until golden brown and crispy.
Top with freshly chopped chives, anchovies and baby watercress and serve warm.
15 minutes
Serves 18-22 scones
