Sardines & Crushed New Potatoes With Salsa Verde

Crushing the potatoes rather than slicing them opens up craggy surfaces that soak up the salsa verde.

Serve warm, not hot. The flavours read better once things settle for a minute.

Rustic & Textural · Serves 2-3

Ingredients

• 1 tin Nice Cans sardines
• 1 lb new potatoes
• 2 tbsp capers, chopped
• 1 clove garlic, minced
• 1/4 cup chopped parsley
• 3 tbsp olive oil
• 1 tbsp red wine vinegar

Method

1. Boil the potatoes in salted water until fork-tender, about 15-18 minutes; drain.
2. Crush each potato lightly with the back of a fork to split the skin.
3. Whisk together the capers, garlic, parsley, olive oil, and vinegar for the salsa verde.
4. Arrange the crushed potatoes on a plate; spoon the salsa verde generously over the top.
5. Fan the sardines over the potatoes and serve warm.

One tip

Spoon the salsa verde on while the potatoes are still steaming. They drink it up.

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