New potatoes with radishes & cured ham
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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

  1. 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.

  2. 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.

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