Potato panzanella with herb salsa
Nanna Tate potatoes provide a satisfying twist on the Italian classic panzanella. The potatoes are parboiled, crushed and roasted in olive oil until crisp, then tossed in a vinaigrette with torn bread, spring greens, radicchio, early-season tomatoes, radishes and garlic. Served drizzled with a fresh herb salsa for extra vibrancy.
Ingredients
Metric
Imperial
- 1kg Nanna Tate potatoes, peeled and cut into large chunks
- 4 tbsp of olive oil, plus extra to drizzle
- 150g of baguette, ideally stale, torn into large pieces
- 150g of spring greens, finely shredded
- 1 radicchio, finely shredded
- 250g of tomatoes, cut into wedges
- 6 radishes, finely sliced
- 1 lemon, zested
- basil leaves, finely sliced
Salsa
- 1/2 bunch of flat leaf parsley
- 1/2 bunch of basil
- 1 tbsp of capers
- 1 small garlic clove
- 4 tbsp of olive oil
- lemon juice, to taste
Vinaigrette
- 3 tbsp of olive oil
- 2 tbsp of red wine vinegar
- 1 small garlic clove, finely grated
Method
Preheat the oven to 200°C fan. Put the potatoes in a large saucepan and cover with cold salted water. Bring the water to a boil then reduce to a simmer and cook for around 15 minutes until the potatoes are tender. Drain well and leave in a colander to steam dry
- 1kg Nanna Tate potatoes, peeled and cut into large chunks
Transfer the potatoes to a roasting tray, drizzle with the olive oil and season well with salt and black pepper. Gently crush each potato with the base of a glass, then roast for around 40 minutes, turning once, until all of the edges are crisp and golden. Remove from the oven and set aside to cool slightly
- 4 tbsp of olive oil, plus extra to drizzle
Meanwhile, make the herb salsa. Put the parsley, basil, capers, garlic and olive oil into a small food processor. Pulse until it is a smooth, spoonable salsa, but retaining some texture. Season with salt and a squeeze of lemon juice and set aside
- 1/2 bunch of flat leaf parsley
- 1/2 bunch of basil
- 1 tbsp of capers
- 1 small garlic clove
- 4 tbsp of olive oil
- lemon juice, to taste
To make the vinaigrette, whisk together the oil, red wine vinegar, garlic and a pinch of salt until combined
- 3 tbsp of olive oil
- 2 tbsp of red wine vinegar
- 1 small garlic clove, finely grated
In a large bowl, combine the bread, spring greens, radicchio, tomatoes and radishes. Add the warm crushed potatoes to the bowl. Pour over the vinaigrette and gently toss together so that the bread and vegetables absorb the dressing
Transfer to a serving bowl and arrange the salad loosely, keeping the crushed potatoes visible on top. Spoon the herb salsa delicately over the potatoes, sprinkle over the lemon zest and basil and finish with a drizzle of olive oil
- 1 lemon, zested
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