James Strawbridge’s Hasselback Potato and Anchovy Salad
Looking for a satisfying and delicious summer side dish? Try this simple recipe.
10 minutes prep, 30 minutes cook
Serves 4
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
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.
Recipe created by James Strawbridge for sustainable food retailer 44 Foods. For more information, visit 44foods.com
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20 minutes
Serves 4
20 minutes plus 20 minutes chilling time
Serves 12
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