Baby potatoes, Serrano ham and salsa verde
These Nanna Tate Baby Potatoes have been wrapped in Serrano ham and baked in the oven until beautifully crisp. Roasting them in the oven intensifies the flavour of the ham which becomes deeply savoury, salty and nutty – perfectly complementing the potatoes’ buttery, sweet notes. We’ve served these with a vibrant and punchy salsa verde to cut through the richness of the ham. This dish celebrates Spanish flavours and textures.
Ingredients
Metric
Imperial
- 1.2kg Nanna Tate Baby Potatoes, ideally all a similar size
- 20 slices of jamón serrano, halved lengthways if large
- olive oil, for cooking and serving
- anchovy fillets, to serve
- capers, drained, to serve
- finely chopped parsley, to serve
SALSA VERDE
- 2 bunches of flat-leaf parsley, roughly chopped
- 1/4 bunch of basil, leaves picked
- 1 tbsp of capers, rinsed
- 4 anchovy fillets
- 1 small garlic clove
- 1 tbsp of red wine vinegar, plus extra as needed
- 2 tbsp of lemon juice, plus extra as needed
- 100ml of olive oil
Equipment
- Cocktail sticks
Method
Place the potatoes in a saucepan, cover with cold salted water and bring to the boil. Simmer for 15-18 minutes, until just tender. Drain well and allow them to steam-dry for a few minutes
- 1.2kg Nanna Tate Baby Potatoes, ideally all a similar size
For the salsa verde, blitz all of the ingredients in a food processor then season to taste with salt, pepper and more lemon juice if you think it needs it
- 2 bunches of flat-leaf parsley, roughly chopped
- 1/4 bunch of basil, leaves picked
- 1 tbsp of capers, rinsed
- 4 anchovy fillets
- 1 small garlic clove
- 1 tbsp of red wine vinegar, plus extra as needed
- 2 tbsp of lemon juice, plus extra as needed
- 100ml of olive oil
Preheat the oven to 220°C. Once cool enough to handle, wrap a potato tightly in a strip of Serrano ham, overlapping the end so it sticks to itself. Place seam-side down on a roasting tray, then repeat with the remaining potatoes and ham
- 20 slices of jamón serrano, halved lengthways if large
Lightly drizzle with olive oil then roast for 18-22 minutes, until the ham is crisp and golden, turning halfway. Remove from the oven and skewer each potato with a cocktail stick
- olive oil, for cooking and serving
Arrange the potatoes on a platter. Lay over a few anchovies and scatter over a few capers and chopped parsley. Spoon over some salsa verde, leaving some on the side for people to dip or spoon over. Drizzle over a little more olive oil and serve
- anchovy fillets, to serve
- capers, drained, to serve
- finely chopped parsley, to serve
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