This simple and understated roast potatoes recipe by Nigel Slater, from his new book A Cook’s Book, is bursting with comforting flavours and textures
This recipe for roast new potatoes is with brilliant green, creamed spinach sauce. New potatoes will roast to a fudgy texture, like little balls of gnocchi. Score them deeply, toast-rack style, and they will crisp nicely too.
IMAGE: ©JONATHAN LOVEKIN
Roast New Potatoes with Creamed Spinach
- 500 g new potatoes
- 5 tablespoons olive oil
- 100 g spinach
- 250 ml double cream
- 3 tablespoons Parmesan grated
- 2 cloves of garlic
- 30 g butter
- 2 tablespoons flaked almonds
- a handful of pea shoots optional
- Set the oven at 200C. Wash the potatoes, place each one flat on a chopping board, then score them deeply with a knife at 0.5cm intervals, taking care not to cut right through to the chopping board. Toss them in the olive oil, making sure it gets between the slices, then place the potatoes in a roasting tin in a single layer. Bake for 45 minutes until they are golden and fudgy. (I like to turn them over halfway through.)
- Wash the spinach, put the leaves and a thin film of water into a large saucepan, cover tightly with a lid, and place over a moderate heat until they start to relax and turn bright green. Remove, refresh in a colander under cold running water, then squeeze the leaves with your hands, pressing out most of the water. Roughly chop the spinach then return to the empty pan, add the cream and grated Parmesan, and salt and pepper. Warm gently.
- Peel and finely slice the garlic. Melt the butter in a shallow pan, add the garlic and cook until golden and lightly crisp. Remove and set aside. Toast the almonds in a dry pan till fragrant and lightly browned.
- Spoon the spinach sauce onto plates and add the roast potatoes, almonds and crisp garlic. Scatter a few pea shoots over the top if you wish.
A Cook’s Book by Nigel Slater is published by 4th Estate (£30) and is available to buy here.
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