James Strawbridge’s Hasselback Potato and Anchovy Salad

Name: James Strawbridge’s Hasselback Potato and Anchovy Salad
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 1kg salad potatoes or Jersey Royals; 250g Jerusalem artichokes; 2 tbsp olive oil; 1 tsp sea salt flakes; Handful of baby watercress; 1 tbsp chopped chives; 12 anchovies

preparation 10 minutes
cook time 30 minutes
Serves 4

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.com

Ingredients Method

1kg salad potatoes or Jersey Royals
250g Jerusalem artichokes
2 tbsp olive oil
1 tsp sea salt flakes
Handful of baby watercress
1 tbsp chopped chives
12 anchovies

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.

Ingredients

1kg salad potatoes or Jersey Royals

250g Jerusalem artichokes

2 tbsp olive oil

1 tsp sea salt flakes

Handful of baby watercress

1 tbsp chopped chives

12 anchovies

Method

Place onto a roasting tin and drizzle with oil and sea salt. Roast for 25-30 minutes, or until golden brown and crispy.