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
- Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 209
- fat 9g
- saturates 2g
- carbs 25g
- sugars 3g
- fibre 2g
- protein 8g
- 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.
