Crushed new potatoes with horseradish and sorrel from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi

L.Nightshade on May 22, 2011

We were very happy with this dish. I saw it as more of a warm potato salad. I used baby red potatoes, fresh sorrel, jarred horseradish (no fresh to be found), and fage yogurt. And of course, garlic, olive oil, salt and pepper. I just smashed the potatoes a bit, there was still plenty of particulate matter. I plated it with upland cress and sliced scallions. The sorrel added a nice flavor, next time I might even add a bit more than the recipe states. The funny thing about this dish is that I kept wanting to taste more salt, even though I had actually added enough. I realized that I was looking at the red potato skins and expecting to taste prosciutto! Maybe I'll try it that way next time.