New potatoes with radishes & cured ham
By Matt Tebbutt
Contains pork – recipe is for non-Muslims only
Warm, waxy potatoes are the perfect foil for the peppery radishes and rich cured ham
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Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 209
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fat 9g
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saturates 2g
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carbs 25g
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sugars 3g
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fibre 2g
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protein 8g
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salt 0.7g
Ingredients
- 600g baby new potatoes (look for Jersey Royals or Pembrokeshire)
- 1 bay leaf
- 2 tbsp extra-virgin olive oil
- 1-2 tsp sherry vinegar
- 2 bunches breakfast radishes (or 150g bag radishes), trimmed
- 6 wafer-thin slices of the best cured ham you can find (San Daniele or Iberico are good)
Method
Bring the potatoes to the boil in a large pan with the bay leaf and plenty of salt. Simmer gently just until tender, about 10-15 mins, then allow to cool a little in the cooking water.
Drain the potatoes, discarding the bay leaf, then dress in the olive oil and a splash of Sherry vinegar to taste. Split the radishes in half from head to toe, season with a little salt, toss with the warm new potatoes and carefully arrange on a serving platter with the ham slices.