Photo: Lars Blankers
Jean Christophe Novelli's salsa verde potatoes recipe
14 ingredients
5 min + 20 min
4 people
openrecipes
An update to the classic side dish of new potatoes from Jean Christophe Novelli.
Estimated Nutrition (whole recipe, rough)
594
Calories
36g
Protein
25g
Fat
62g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Peppermint | not in our table | 0 |
| Cocktail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450 Baby New Potatoes
- g Garlic clove (crushed)
- 1 Splash of olive oil
- 1 Mint (coarsely chopped) - To make your own Salsa Verde
- 1 Parsley (coarsely chopped) - To make your own Salsa Verde
- tbsp Thyme (leaves) - To make your own Salsa Verde
- 3 Capers - To make your own Salsa Verde
- tbsp Garlic clove (crushed) - To make your own Salsa Verde
- 1 Dijon Mustard - To make your own Salsa Verde
- tbsp Lemon (juice only) - To make your own Salsa Verde
- 1 Cocktail Gherkins - To make your own Salsa Verde
- tsp Anchovy fillets (optional) - To make your own Salsa Verde
- 1 Splash of olive oil to bind - To make your own Salsa Verde
- 1 Pinch of sugar - To make your own Salsa Verde
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes