Crushed New Potatoes with Horseradish and Sorrel

Here's another popular one from the first Ottolenghi book. Easy and delish.

Name: Crushed new potatoes with horseradish and sorrel

Book: Ottolenghi, Ottolenghi -- The Cookbook (Ebury Press, London, 2008).

Date(s) cooked: 9th July, 2010

Comments: "Made with lamb and roast vegetables. 'Lissa took one mouthful and then proceeded to wolf. Top marks. Used homemade yogurt and homegrown sorrel"

Recipe:

• 1kg new potatoes

• 300g Greek yoghurt

• 100ml olive oil, plus some for drizzling

• 2 garlic cloves, crushed

• 25g fresh horseradish root, grated

• 4 tbsp roughly chopped sorrel leaves

• 25g garden cress (or another small sprouting leaf)

• 2 spring onions, sliced

• Coarse sea salt and black pepper

• 
  

Wash the potatoes well but don’t peel. Put them in a pan with plenty of salted water, bring to the boil and leave to simmer for 25-30 minutes or until tender. Drain well, transfer to a large mixing bowl and, while they are still hot, crush them well with a fork or a potato masher. Make sure most of the hard lumps are crushed.
In another bowl, mix together the yoghurt, olive oil, garlic, horseradish and salt and pepper to taste. Pour this dressing over the hot potatoes, add the sorrel and mix well. Taste and adjust the seasoning. Just before serving, 
garnish with the cress, spring onions and a drizzle of oil. Serves 6.

Name: Crushed new potatoes with horseradish and sorrel

Book: Ottolenghi, Ottolenghi -- The Cookbook (Ebury Press, London, 2008).

Date(s) cooked: 9th July, 2010